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–+ servings
savoy cake

Discover the history and secrets of savoy cake a delicate Victorian dessert that challenges bakers with its elegant simplicity
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Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 8 people
Calories: 180kcal
Cost: $10

Equipment

  • Electric mixer
  • Mixing bowls
  • Rubber spatula
  • Sifter
  • Cake pan or savoy mold

Ingredients

  • 6 large eggs room temperature
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon lemon zest optional
  • 1 teaspoon vanilla extract optional

Instructions

  • Preheat your oven to 325°F (163°C).
  • Separate the egg whites and yolks, placing them in separate bowls.
  • Beat the egg whites until they form stiff peaks.
  • In another bowl, whisk together the egg yolks and sugar until pale and thick.
  • Gently fold the beaten egg whites into the yolk mixture in three additions.
  • Sift the flour over the mixture and fold gently to combine.
  • If using, add lemon zest and vanilla extract, folding gently.
  • Pour the batter into a greased and floured cake pan or savoy mold.
  • Bake for 25-30 minutes or until a toothpick comes out clean.
  • Allow to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Notes

This recipe yields a light and fluffy cake that can be enjoyed plain or with a dusting of powdered sugar. It's best served fresh.

Nutrition

Calories: 180kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 120mg | Sodium: 70mg | Potassium: 70mg | Sugar: 12g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
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