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Biscuit de Savoie sponge cake
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.
115 K 4.5/5 (12 reviews)
1 hour 8 min.
Easy
2 cakes
4 IngredientsLast modified on: December 23th 2014
For 2 cakes, you will need:
- 1
140 g flour - 2
140 g potato starch - 3
6 eggs - 4
200 g caster sugar - Total weight: 780 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 40 min.
All in all: 1 hour 8 min.
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.
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 140 g flour and 140 g potato starch.
Stage 3 - 3 min.
Put 6 eggs and 200 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.
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 | 50 RDI=20 % | 420 RDI=40 % | 30 RDI=5 % | 2,170 RDI=110 % | 9,080 RDI: 110 % |
| Per 100 g | 6 RDI=2 % | 50 RDI=5 % | 4 RDI=1 % | 280 RDI=10 % | 1,160 RDI: 10 % |
| Per cake | 30 RDI=10 % | 210 RDI=20 % | 20 RDI=2 % | 1,080 RDI=50 % | 4,540 RDI: 50 % |
How much will it cost?
- For 2 cakes : 2.05 €
- Per cake : 1.05 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Caster sugar
Like these other recipes: Clafoutis "Marie-Antoinette", Double raspberry tartlets, Coffee custard, Clear strawberry juice, Lime confectioner's custard (pastry cream), ... See them all 361
Potato starch
Like these other recipes: Finger biscuits, ... See them all 1
Flour
Like these other recipes: Checkerboard biscuits, Madeleines, Hazelnut and orange cake, Cheese Soufflé, Hamburgers, ... See them all 201
Egg
Like these other recipes: Choux pastry (pâte à choux), Tomato tatin, Dipping bread with cheese, Moist Lemon Cake, Mascarpone fondant with two lemons, ... See them all 236
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