Biscuit de Savoie

Said to have been invented in the fourteenth century, Biscuit de Savoie must be one of the earliest documented sponge cakes. A light sponge is still the pride of one of the top chefs in France, Savoy-raised Guy Martin at the Grand Véfour in Paris. He makes his gâteaux twice a day to guarantee freshness, baking them in peaked molds coated with butter and sugar for a crisp coating. If you use soft southern flour like White Lily, which closely resembles French flour, the sponge will be even li