Stéphane Reynaud

Gâteau de Savoie

Savoy Cake

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      55 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Eggs 6
  • Caster sugar 200 g
  • Vanilla sugar 1

Method

  1. Separate the egg whites from the yolks. Beat the yolks with the sugar until the mixture is pale and thick. Add the flour and cornflour.
  2. Beat the egg whites into stiff peaks, and then fold them gently into the rest of the mixture using a spatula. Pour into a non-stick tin and bake at 150