Savoy Cake (French Gâteaux aux Savoie)

In France, this cake was part of every household’s repertoire. Easy, simple, yet surprisingly satisfying, it belongs to the standards and you will certainly enjoy its minimal ingredient list as well as its ease of preparation. This cake is extremely simple and even basic but still delicious on its own or dunked into a cup of tea. However, it is often served with some jam, or a fruit salad (to absorb its juices) or even better, some lemon curd. Its sponge cake qualities really allow many pairings. Some people actually cut the cake in half and spread its center with a rich chocolate buttercream. Yum. It is also common for people to use a fancy mold to bake the cake, which makes a dazzling display on your table.

6 large eggs, separated, at room temperature
1½ cups confectioners' sugar (200 g)
¼ cup water, boiling (60 mL)
1½ tsp. pure vanilla extract
½ tsp. sea salt
¼ tsp. cream of tartar
1 cup cake flour (150 g)
2 tsp. lemon or orange zest, freshly grated
1 Tbsp. lemon or orange juice, freshly squeezed
butter, softened

Garnish:
confectioners' sugar

To Serve:
fruit jam or preserves

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2). Butter a 10" (27 cm) Bundt or large cake mold (at least 12 cup capacity). Dust with some confectioners' sugar and tap out excess.

In the bowl of a stand mixer, stir together the egg yolks with the sugar. Whip the yolks on high speed until thick and lightened in colour. With the mixer running on high speed, dribble in the very hot water, a few tsp. at a time, then add the vanilla. Continue whipping until the mixture has rethickened and resembles soft pudding, holding its shape when you lift the whip.

In a separate bowl, whip the egg whites with the salt and cream of tartar until they hold stiff peaks.

Put the cake flour in a mesh strainer or sifter, and sprinkle the flour over the yolks, folding it into the yolks gradually as you sift. (If you’re not so dexterous, scrape the whipped yolks into a larger bowl, set the bowl in the center a damp kitchen towel formed into a circle on the counter top, and use one hand to sift in the flour and the other to fold it in.)

Stir in the citrus zest and juice, then fold in one-third of the beaten egg whites until fully incorporated. Then fold in the remaining egg whites.

Scrape the batter into the prepared pan and bake for 1 hour. It’s done when a toothpick inserted into the center comes out clean, with perhaps just a few crumbs attached.

Remove from oven and immediately turn the cake out onto a wire cooling rack. Let cool completely before slicing.

Serve plain or with fruit jam, preserves or fruit with syrup. This sponge absorbs fruit juices really well.

Storage: The cake will keep for up to three days at room temperature. It can also be frozen for up to two months.

Makes 12 servings.

Cook's Notes: Cake flour is a lower-protein, slightly acidic flour, which results in a much lighter cake than regular all-purpose flour. It makes a difference in cakes like this. Although it doesn’t have quite the same result, you could use 1 cup (140 g) regular flour and substitute 2 Tbsp. of the flour with 2 Tbsp. of cornstarch.