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.
123 K 4.5/5 (12 reviews)
1 hour 8 min.
Easy
1.05 €
1 cake
4 IngredientsLast modified on: December 23th 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.
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 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.
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
How much will it cost?
- For 1 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: Apricot jam with vanilla, Corsican tarts, Kugelhof for Nanou, Warm apple feuillantines, Fresh mint ice-cream, ... See them all 365
Potato starch
Like these other recipes: Finger biscuits, ... See them all 1
Flour
Like these other recipes: Dublin fruit scones, Almond macaroon cake, Brownies, Hollandaise sauce, Chocolate rolls (petits pains), ... See them all 206
Egg
Like these other recipes: Hachis parmentier, Pistachio cream, Buckwheat almond biscuits, Little lemon biscuits, Gratin-style spinach and chicken omelette , ... See them all 244
Other recipes you may also like
Chocolate almond cookies
Cookies made with ground almonds, chocolate chips and a little cocoa. February 21th 2011243 K 14.3 1 hour 50 min.
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch. March 9th 2020341 K4.8 30 min.
Quick prawn curry
A very quick way to prepare a creamy prawn curry with lime and spring onion. August 12th 2015143 K5 35 min.
Saint Honoré cake
The Saint Honoré cake is a famous example of French patisserie. It consists of a puff pastry base surrounded by a ring of caramel-coated choux puffs and topped with whipped cream (Chantilly). It is a bit tricky to make, but this recipe gives you all the hints you need. April 14th 2013138 K4.7 2 hours 55 min.
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg. September 10th 2018224 K3.8 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.