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Gâteau de Savoie
Preparation info
- Yield
8 to 12
servings. - Difficulty
Easy
Appears in
Published 1989
The cake must be enjoyed the day it is prepared if it is to be mellow and moist. It tends to become dry and brittle after a day. The ladyfingers from Italy known as Savoiardi are made out of the same batter; they dry remarkably well and absorb a maximum of liqueur when used in a charlotte.
Ingredients
7 1 cup Pinch
Method
Beat the egg yolks with the sugar and salt until they form a heavy ribbon when falling from the beater, but do not beat to soft peaks or the cake will be dry. Add the vanilla and lemon rind. Sift the starch and flour together twice; set aside.
Beat the egg whites until a raw egg in its shell will not fall into the egg mass by more than ¼ inch. Mix one quarter of the whites into t