Adventure. It's in our DNA. We introduced adventure travel to North America in 1972 and never looked back. Now you can choose from over 4,000 small group trips, or have one of our experienced adventure travel specialists build one just for you. No one has the experience, depth of knowledge and range of itineraries of Adventure Center!
There are always lots of questions when you're planning a trip. Here are answers to the questions that we get the most. If you don't find the answer you're looking for, please call or email and we will be happy to answer them for you.
What our travelers have to say
What we hear most about our style of travel is "Why haven't I done this before?"
Responsible travel is rooted in respect, socially & ecologically . Since 1972 we've helped shape the meaning of traveling responsibly by introducing small groups of travellers to local people, wildlife and culture while sustaining the delicate balance that enables these communities and ecosystems to thrive.
People who makeit happen!
Guess what we do on vacation? That's right, we get out and travel. We're all passionate about new destinations and new experiences. We know adventure because we live it, and that helps us to better prepare you for yours. Let us know how we can put our knowledge and our experience to use for you.
Are you an adventurer, an explorer, or just plain curious? Do you love discovering new cultures and places? If so, we should talk. We're always looking for people who are committed to making adventure come alive for others.
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
Butter a 10-inch (27cm) bundt pan and dust the inside with powdered sugar, then tap out any excess.
Preheat the oven to 300ºF (150ºC.)
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.
In a separate bowl, whip the egg whites with the salt and cream of tartar until they hold stiff peaks.
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.
Fold in the beaten egg whites until fully incorporated.
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.
Remove from oven and immediately turn the cake out onto a wire cooling rack. Let cool completely before slicing.
Experience first hand
Plan your own trip to the alps by browsing our hiking and walking trips in the French Alps