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Home > Gateau de Savoie

Gateau de Savoie

04/21/2013 - 17:20

No summer journey into the Alps is complete without a slice of the delightfully light Gâteau de Savoie—the ultimate sponge cake. Recipes for this simple cake date back as far as the 14th century.  There are many variations, from the type of flower to the substitution of addition of candied fruits or orange zest for the lemon zest.  The Gâteau de Savoie makes the perfect base for some fresh fruit and cream, or a compote of stewed fruits.  Feel free to be as creative as you wish.


  • 6 large eggs, separated
  • 1 1/2 cups (200g) powdered sugar
  • 1/4 cup (60ml) boiling water
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 cup (150g) cake flour
  • finely grated rind (zest) of one lemon
  • Softened butter and additional powdered sugar for preparing the pan



  1. Butter a 10-inch (27cm) bundt pan and dust the inside with powdered sugar, then tap out any excess.
  2. Preheat the oven to 300ºF (150ºC.)
  3. In the bowl of a stand mixer, stir together the egg yolks with the sugar. Whip the yolks on high speed until thick and lightened in color. With the mixer running on high speed, dribble in the very hot water, a few teaspoons at a time, then add the vanilla. Continue whipping until the mixture has rethickened and resembles soft pudding, holding its shape when you lift the whip.
  4. In a separate bowl, whip the egg whites with the salt and cream of tartar until they hold stiff peaks.
  5. Put the cake flour in a mesh strainer or sifter, and sprinkle the flour over the yolks, folding it into the yolks gradually as you sift.  
  6. Fold in the beaten egg whites until fully incorporated.
  7. Scrape the batter into the prepared pan and bake for 1 hour. It’s done when a toothpick inserted into the center comes out clean, with perhaps just a few crumbs attached.
  8. Remove from oven and immediately turn the cake out onto a wire cooling rack. Let cool completely before slicing.


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