This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
127 K 4.5/5 (12 reviews)561548
Last 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.
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.
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.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 6 g RDI=10 % | 53 g RDI=20 % | 4 g RDI=6 % | 278 kcal RDI=14 % | 1,164 kJ RDI=14 % |
| Whole recipe | 25 g RDI=39 % | 208 g RDI=79 % | 16 g RDI=23 % | 1,084 kcal RDI=54 % | 4,541 kJ RDI=54 % |
How much will it cost?
For 1 cake
1.05 €
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)
Flour
Like these other recipes: CrackersCaramelized apple rice puddingCookies for CamilleRabbit civetPeanut rolls See all 214 other
Potato starch
Like these other recipes: Finger biscuits See all 1 other
Egg
Like these other recipes: Muffin doughFresh pasta doughOven omeletteLime meringue tartPâté de campagne See all 253 other
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-05-03
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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.