The Savoy Cake: Lightness and Alpine Tradition
The Savoy cake is a traditional pastry specialty from the region, known for its lightness and incomparable softness. This simple yet refined dessert dates back to the 14th century, when it was created by the pastry chef of Count Amédée VI of Savoy to impress Emperor Charles IV during his visit. Since then, it has become a staple on Savoyard tables.
Made from simple ingredients — eggs, sugar, flour, and potato starch — the Savoy cake is a model of subtlety. Its airy texture is achieved thanks to meticulous work with egg whites whipped into stiff peaks, delicately folded into the batter for a light and melting result. Its slow baking at low temperature gives it a slightly golden crust while keeping a soft interior.
Traditionally, it is served plain, dusted with powdered sugar, but it can also be accompanied by fresh fruit, jam, or whipped cream. This dessert, appreciated for its sweetness and lightness, is perfect for teatime or to finish a meal on a sweet and indulgent note.
It is a true symbol of the Savoyard art of living, where simplicity and quality of ingredients make all the difference.
Ingredients (6 people):
- 6 eggs
- 250 g sugar
- 150 g flour
- 50 g starch
- 1 grated lemon zest
Savoy cake recipe:
- Separate the egg yolks from the whites
- Beat the yolks and sugar together until a frothy, very pale mixture is obtained.
- Add the flour, starch, and lemon zest.
- Beat the egg whites until very stiff, then gently fold them into the mixture.
- Butter a cake pan and pour in the batter.
- Bake for 45 minutes at 180°C (thermostat 6). Check the baking with a needle or knife.
- Carefully unmold the cake.
Tip: serve with ice cream, chocolate mousse, or custard sauce.
