RECIPE: Gateau de Savoie is sponge cake whose simplicity is joyous
If you’re a regular reader of this column, then you’ve noticed that I’ve published a lot of very practical recipes over the past three to four issues. Practical is good when it comes to home baking; recipes that you will use in quantities that actually make sense for the space and time allotted. But sometimes, it’s nice to be a little impractical and bake something for the joyful, silly, over-the-top fun of it.
Now, I’m not insinuating that cake is only for special occasions or is some overindulgence. Good cake is truly a godsend. It can make the worst of days all better, and its fun creation can be a fulfilling project, but sometimes baking a cake can just take on a life of its own. Between the cake batter, frosting and decorating, baking a cake tends to be messy, time-consuming, and stressful.
Enter the ever-delightful, light and accessible Gateau de Savoie, or the spongiest sponge cake you’ll ever make! I love this cake. Not only is it an accessible recipe for home bakers, it’s also a joy to dress and decorate using simple whipped cream or whipped creme fraiche, and fresh fruit or jam in the layers.
A few key pointers: Read through the recipe and make sure to have all your ingredients out and ready to go before you even turn the oven on. Second, ingredient choices matter here. The powdered sugar creates a much lighter consistency than granulated sugar while the cornstarch and all-purpose flour make sure we’re not making heavy gluten. Cake flour is an alternative here, but I like to use what I have on hand instead of buying a flour I’ll only use every six months or so. Finally, I highly recommend using good farm eggs. The flavor, beautiful color, and nutrition really will shine with better eggs.
In the end, have fun with this one. And LET THEM EAT CAKE!
Gateau de Savoie or Sponge Cake
- 8 eggs
- 250 grams (about 2 cups) powdered sugar, plus 1 teaspoon for dusting the pans
- 120 grams (1 cup) sifted all-purpose flour
- 60 grams (1/2 cup) cornstarch
- 1/2 teaspoon salt
- 1 teaspoon lemon or orange zest (optional)
- 1/4 teaspoon cream of tartar
- 1/4 cup boiling hot water
- 1 teaspoon vanilla extract
- Separate 8 eggs.
- Heat oven to 315 degrees. Prepare 1 bundt pan or 2 (9-inch) rounds by sprinkling powdered sugar inside, tapping out the excess to ensure the cake doesn’t stick.
- In a medium bowl, whisk together sifted flour, cornstarch, salt and zest (if using). Set aside.
- In the bowl of a stand mixer, combine 8 egg whites and cream of tartar and whisk on high until there are stiff high peaks. Remove and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine 8 egg yolks and powdered sugar. Mix on medium high until much thicker and light in color. Slowly dribble in the hot water and then the vanilla.
- Slowly fold in the flour mix and the egg white mix, alternating between the two until they’re combined and there are no dry bits.
- Pour into prepared cake pans, releasing any gas bubbles by lightly slamming your filled cake pan on the counter.
- Bake at 315 degrees for 50 minutes until golden brown and it passes the knife-in-the center test, with the knife coming out, before dressing with any whipped cream or creme fraiche. Or serve right away with macerated fruit or preserves.
- Yields 1 bundt pan or 2 (9-inch) rounds for layering.
Nutritional information
Per serving: Per serving: 292 calories (percent of calories from fat, 15), 8 grams protein, 53 grams carbohydrates, 1 gram fiber, 5 grams total fat (2 grams saturated), 186 milligrams cholesterol, 217 milligrams sodium.Sarah Dodge is an Atlanta-based bread baker, pastry chef and baking instructor. She is the owner of Bread is Good, which offers bread subscriptions to the general public and wholesale baked goods to local markets and restaurants.
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