Alma Lach

Gâteau de Savoie

Sponge Cake

Preparation info
  • Serves

    10 or 12

    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Clarified butter, or lard
  • Sugar and flour for pan
  • 6 large egg yolks
  • ½ teaspo

Method

  1. Preheat oven to300 degrees. Use a 9-inch angel food cake pan with removable bottom. Coat pan with clarified butter, or lard, sprinkle with sugar, and then with flour.
  2. Put yolks into small bowl of electric mixer. Beat until light. Add