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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Savoy (French Savoie, biscuit de Savoie), a type of sponge cake. This differs from the other main type, Génoise, in having egg yolks and whites beaten separately rather than together. The yolks are beaten with sugar; then flour (in modern recipes, half wheat and half potato) is folded in, and the stiffly beaten egg whites. Vanilla and lemon rind may be added as flavourings. The result is a light and delicate cake, eaten without further adornment. The Italian pan di Spagna is similar but contains less sugar.