Biscuit De Savoie Sponge Cake
Experience the timeless elegance of the Biscuit de Savoie Sponge Cake, a classic French dessert known for its incredible lightness and airy texture. Crafted with simple pantry staples—eggs, sugar, flour, and cornstarch—this gluten-friendlier recipe uses whipped egg whites to achieve its signature cloud-like fluffiness. Perfectly golden and subtly sweet, it’s enhanced with a touch of vanilla and finished with a delicate dusting of powdered sugar. This versatile sponge cake requires no leavening agents and is ideal as a stand-alone treat or paired with fresh fruit, whipped cream, or a drizzle of coulis. Ready in under an hour, it’s the ultimate bake for impressing guests with minimal effort.
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Recipe Information
Ingredients
- 150 grams Granulated sugar
- 6 Large eggs
- 75 grams All-purpose flour
- 75 grams Cornstarch
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 tablespoon Powdered sugar (optional for garnish)
Instructions
Preheat the oven to 180°C (350°F). Grease and flour a 9-inch tube or bundt pan to prevent sticking.
Separate the eggs into two large mixing bowls: one for the yolks and one for the whites.
In the yolk bowl, add the granulated sugar and beat with a hand or stand mixer on high speed until the mixture becomes pale and thick, about 3-4 minutes. Mix in the vanilla extract.
In the second bowl, add a pinch of salt to the egg whites and whisk until soft peaks form. Gradually increase the speed and continue whisking until stiff peaks form, being careful not to overbeat.
Gently fold the egg yolk mixture into the beaten egg whites with a silicone spatula until just combined. Be careful not to deflate the whites.
Sift the flour and cornstarch together to combine. Gradually fold the dry ingredients into the egg mixture, one-third at a time, using gentle strokes to preserve the airiness.
Once the batter is smooth and well incorporated, pour it into the prepared pan, leveling the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and springs back when lightly pressed. A toothpick inserted into the center should come out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully invert it onto a wire rack to cool completely.
Once cool, dust with powdered sugar if desired before serving. Slice and enjoy this delicate, fluffy sponge cake!
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 282.2 g | 103% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 150.7 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 180 mg | 14% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
