The biscuit de Savoie is a tasty, light and fluffy sponge cake. The cake originated in the French region of Savoy (the name translates literally to “Savoy biscuit”) in the 18th century. It is important to bear in mind that the recipe for this biscuit contains no leavening agents. This means that the batter must be thoroughly beaten in order to infuse the cake with air, creating the light and airy texture that defines this cake.


Biscuit de Savoie

Homework #14 - Biscuit de Savoie
  • Flour - 60 gms
  • Cornstarch - 60 gms
  • Caster Sugar - 150 gms
  • Eggs - 4 (separated)
  • Powdered sugar for dusting
  1. Preheat the oven to 180 degree Celsius
  2. Butter and flour a large brioche mold
  3. Sift the flour and cornstarch together into a bowl and set aside.
  4. Make a meringue in a separate bowl. Beat the egg whites to soft peaks. Add the sugar and beat until stiff and glossy.
  5. Using your spatula, fold some of the meringue into the reserved egg yolks until incorporated. Fold this mixture into remaining meringue. Fold the dry ingredients into the meringue mixture.
  6. Fill the prepared brioche mold. Bake until the biscuit springs back when touched and the tip of a knife inserted in the centre comes out clean.
  7. Remove the biscuit from the oven and allow it to cool slightly before gently unmolding onto a wire rack. Serve dusted with powdered sugar.


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