1,525 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Biscuit de Savoie sponge cake

Name: Biscuit de Savoie sponge cake
Prep time: 28 min
Cook time: 40 min
Total time: 1 h 8 min
Yield: 1 cake
Cuisine: French
Ingredients: 70 g flour; 70 g potato starch; 3 eggs; 100 g caster sugar

Biscuit de Savoie is not a "biscuit" in the English sense, just a very light sponge cake. It is delicious plain, but it can also be filled with cream, fruit, etc.

122 K 4.5/5 (12 reviews)

1 hour 8 min. difficulté

Easy

1.05 €

1 cake

4 Ingredients

Last modified on: December 23^th 2014

For 1 cake, you will need:

1 70 g flour
2 70 g potato starch
3 3 eggs
4 100 g caster sugar
Total weight: 390 grams

Times for this recipe

Preparation: 30 min.

Cooking: 40 min.

All in all: 1 hour 8 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Preheat the oven to 360°F (180°C).

Prepare the tin or mould by lining the base and sides with cooking parchment.

You can scatter a few flakes almonds in the bottom if you like, but this is not essential.

Stage 2 - 3 min.

Mix 70 g flour and 70 g potato starch.

Stage 3 - 3 min.

Put 3 eggs and 100 g caster sugar into a food mixer bowl.

Stage 4 - 5 min.

Beat on high speed until the mixture is light like a mousse.

Stage 5 - 3 min.

Sieve the flour and potato flour into the bowl.

Stage 6 - 5 min.

Gently fold in the flour, just until it is incorporated into the frothy egg mixture.

This is the tricky part of the recipe. This needs to be done rapidly but gently to keep as much air as possible in the mixture. It is best to lean the bowl over on its side and use a soft spatula to lift and turn the mixture.

Stage 7 - 2 min.

Pour the batter into the mould or tin.

Stage 8 - 40 min.

Bake for a bout 20 minutes and check that the cake is cooked before taking it our of the oven.

Stage 9 - 2 min.

Turn the cake out and leave on a wire rack to cool.

Keeping: A few days in the fridge, covered with plastic film. Freezes well.

Source: My mother.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	210 RDI=20 %	20 RDI=2 %	1,080 RDI=50 %	4,540 RDI: 50 %
Per 100 g	6 RDI=2 %	50 RDI=5 %	4 RDI=1 %	280 RDI=10 %	1,160 RDI: 10 %