Savoy Spongecakes Recipes

SAVOY SPONGECAKES

Steps:

• Preheat the oven to 350 degrees.
• Butter the inside of two eight-cup loaf pans. Sprinkle the inside of each pan with sugar and shake it around to coat the bottom and sides.
• Put the egg yolks and one cup of sugar in a mixing bowl and beat, preferably with an electric mixer, until the mixture is light and pale yellow. Add the vanilla.
• Put the all-purpose flour and potato starch in a flour sifter and sift it on top of the egg yolk mixture, folding it in gently but well.
• Beat the egg whites until they are almost stiff. Add the remaining one tablespoon of sugar and continue beating until the egg whites are stiff.
• Add about one-third of the egg whites to the yolk mixture and beat to blend well. Add the remaining whites and fold them in.
• Pour the mixture into the prepared pans and place in the oven. Bake 30 minutes or until a straw or thin wooden skewer inserted in the center comes out clean. Unmold onto a rack and let cool.

BISCUIT DE SAVOIE ( SPONGE CAKE)

Steps:

• Preheat the oven to 350°F Butter two 8-inch square pans, line them with parchment paper, and set them aside.
• In a large bowl, beat the egg yolks, sugar, and vanilla extract until the mixture becomes light yellow and fluffy. Gently stir the flours into the creamed mixture until they are thoroughly incorporated into the batter.
• Beat the egg whites until stiff, glossy peak form. Gently stir 1/3 of the whipped egg whites into the sponge cake batter, and then carefully fold the remainder of the egg whites into the mixture.
• Carefully fill each prepared pan with the cake batter and bake for 22 to 26 minutes, until the cakes test done in the middle. Invert the cakes onto a wire rack and allow them to cool before serving with fruit and whipped cream.