Ingredients
- 1 Lemon
- Egg yolk icon
- 6 Egg Yolks
- 180g Caster Sugar
- 6 Egg Whites
- 150g Cornstarch
- Icing Sugar as needed
Savoie Cake
| Serves: 6 | Course: Dessert | Category: Cakes | Machine: Mixer | Total time (min.): 60 |
The Savoy cake is a very light cake obtained by the delicate addition of whipped egg whites, which gives it a soft texture, accompanied by a zest of citrus fruit to enhance the taste.
Tools
- Spatula
- Oven
- Whisk
- Cooling rack
- Chef Patissier XL
- Bundt pan - 20cm (8")
- Kenwood bowl - chef patissier xl
- Bowl - large
Method
- Pre-heat oven - 210°C
- Grease a clean bundt pan
- Add egg yolk, caster sugar and lemon to a clean bowl
- Whisk until combined then set aside
- Attach Whisk
- Add egg white to the Kenwood Bowl
- Mix with splashguard fitted - 1 min, Speed Max
- Add caster sugar to the Kenwood Bowl gradually while machine is running
- Mix with splashguard fitted - 3 min, Speed Max
- Retrieve the egg yolk mixture
- Fold cornstarch into the bowl gently
- Fold meringue into egg mixture gently
- Pour mixture into bundt pan
- Bake then reduce heat - 6 min, 210°C
- Bake - 30 min, 120°C
- Remove from oven and let cool
- Turn out onto cooling rack until completely cool
- Dust with icing sugar
- Serve