Whisk Wednesdays—Biscuit de Savoie (Sponge Cake)

Savoy (pronounced Savwa) Cake, or Sponge Cake, dates back to the 18th century and is a simple cake using five pantry ingredients. The only odd ingredient is potato flour, which helps produce a more tender cake. Although similar to a pound cake, it's often baked in a mold that looks like a turban.

After combining the yolks, sugar and vanilla, fold in the flours. Then, after whipping the egg whites, fold them into the yolk mixture. Bake at 350°F until the center comes out clean. Dust with confectioners' sugar and serve with crème anglaise or fresh whipped cream and berries. Très simple.



Recipe

Serves 6


7 eggs, separated
1¼ cups sugar
1 teaspoon vanilla extract
¾ cup sifted all-purpose flour
¾ cup sifted potato flour

Confectioner's sugar for dusting
Unsalted butter, softened, for cake pans
All-purpose flour for cake pans
You can find the recipe for Biscuit de Savoie (Sponge Cake) in the book Le Cordon Bleu at Home or here. To see how the rest of the Whisk Wednesdays group fared with their recipe, click here (or check out the sidebar) and then click on each blogger!

Serve with crème anglaise and berries.

Tasting Notes
I was surprised by how much we liked this cake. It was perfectly sweet paired with berries and fresh whipped cream and seemed a cross between angel food and pound cake. Sometimes the simplest recipes are the best.

Next Class
• Spiced Shrimp Balls on page 38 in Le Cordon Bleu Complete Cook Home Collection

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Running total: $1,517.31 + $3.86 = $1,521.17
($0.64 per serving)

Butter used so far: 12 pounds, 31 tablespoons

93% complete Basic Cuisine

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::Whisk Wednesdays::
We're cooking our way through a cooking school curriculum using the Le Cordon Bleu at Home cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, we try to find a suitable substitution. Find out more here.

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