Gâteau de Savoie: the traditional recipe and its manufacturing secrets

A true monument of Savoyard gastronomy, the gâteau de Savoie (or Savoy biscuit) has charmed for centuries with its legendary lightness and incredibly airy texture. Without butter and very digestible, it is the ideal companion for afternoon snacks or gentle meal endings. Discover how to succeed in making this classic at home.

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The story of a princely cake

Before getting to the kitchen, did you know that this gâteau de Savoie recipe dates back to the 14th century? It is said to have been created in 1358 in Chambéry by the cook of Pierre de Yenne, on behalf of Count Amédée VI of Savoie. The goal? To present a dessert so light that it “seemed to fly away,” in order to seduce the passing Emperor. Bet succeeded: the biscuit became the emblem of our region.

Ingredients for a successful gâteau de Savoie (6 people)

To achieve this particular “cloud” effect, the quality of the eggs and the choice of starch are essential.

6 eggs (very fresh, preferably organic or free-range)
150 g of granulated sugar
60 g of wheat flour
60 g of corn starch (type Maizena) or potato starch (for even more lightness)
1 pinch of salt
The zest of a yellow lemon (organic) or a hint of vanilla
Optional: icing sugar for the final dusting

Step-by-step preparation

1. Preparing the eggs

Separate the whites from the yolks. In a large bowl, beat the yolks with the sugar until the mixture whitens and doubles in volume. Add the lemon zest.

2. Incorporating the powders

Sift together the flour and starch. Gradually fold them into the yolk-sugar mixture using a spatula. The SEO-Kitchen tip: The mixture must be perfectly homogeneous to avoid lumps.

3. The egg whites: the key to lightness

Whip the egg whites very stiff with a pinch of salt. Gently fold in a third of the whites to loosen the batter, then very gently incorporate the rest with a spatula, lifting the mass to avoid breaking air bubbles.

4. Slow baking

Pour the batter into a high-sided mold (specific gâteau de Savoie mold or brioche mold) previously buttered and sugared.

Baking time: Bake for about 40 minutes at 150°C (thermostat 5).
Check: A knife blade should come out dry.

3 expert tips for an ultra-soft gâteau de Savoie

The mold: Use a tinplate mold rather than silicone for better heat distribution and a thin crust.
Unmolding: Turn the cake onto a rack as soon as it comes out of the oven so it keeps all its volume while cooling.
Serving: To respect Haute-Savoie tradition, serve it with custard sauce, a wild blueberry compote, or simply dipped in hot chocolate.