Gateau de Savoie — light Savoy sponge
Gâteau de Savoie is a very light, airy French sponge cake — almost a chiffon — made by whipping eggs with sugar and folding in flour and potato starch. The cake is named for the Duchy of Savoy and was reportedly invented in 1358 by Pierre de Yenne, the master cook of Amédée VI.
i. Origin & history
The cake's lightness was a marvel of medieval cooking — relying on whipped eggs rather than any chemical leavener — and was reserved for noble tables for centuries.
ii. Ingredients
Makes 10 servings · scroll the side panel to adjust
- 6 large eggs, separated
- 150 g caster sugar
- 75 g plain flour
- 75 g potato starch (or cornstarch)
- Zest of 1 lemon
- 1 tsp vanilla
- Pinch salt
- Icing sugar for dusting
iii. Method
- Heat oven to 170 °C. Butter and dust a 22 cm round tin with sugar.
- Whip yolks with sugar 4 min until pale and tripled.
- Sift in flour and potato starch with zest, vanilla and salt; fold gently.
- Whip whites to stiff peaks; fold into the yolk mixture in three additions.
- Pour into the tin. Bake 30-35 min until risen, golden and just-set. Cool 10 min before turning out. Dust with icing sugar.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Genoise is the slightly denser French sibling. Pan di Spagna is the Italian cousin. Modern Savoie cake sometimes includes lemon glaze.
vi. Common questions
What is gateau de savoie?
Gateau de Savoie is light savoy sponge, from french cuisine. The cake is named for the Duchy of Savoy and was reportedly invented in 1358 by Pierre de Yenne, the master cook of Amédée VI
Where is gateau de savoie from?
Gateau de Savoie is from the french dessert tradition; the recipe and history are detailed above.
How long does gateau de savoie keep?
See the storage note in the Quick facts panel: 3 days at room temperature.