The Savoie cake is an iconic pastry from the Savoy region, cherished for its airy texture and delicate flavor. Mercotte, a renowned food blogger and a key figure in the French culinary landscape, shares her personal recipe for this traditional dessert. This version stands out for its unparalleled lightness and ease of preparation, making it perfect for delighting family and friends during an afternoon tea or as a dessert.
The Origins Of The Savoie Cake
The Savoie cake traces its roots back to the 14th century, created to honor Emperor Charles IV during his visit to Savoy. Its uniqueness lies in the absence of added fats, which gives its crumb an exceptional lightness. Traditionally, this cake is made with simple ingredients like eggs, sugar, flour, and cornstarch, without any butter or oil.
The Essential Ingredients
To make the Savoie cake following Mercotte’s recipe, you will need:
- 4 large organic eggs
- 40 g of flour
- 40 g of cornstarch (Maïzena)
- 80 g of brown cane sugar
- Zest of one untreated organic lemon
- Icing sugar for decoration
- Melted butter (for the mold)
- Granulated sugar (for the mold)
The Step-By-Step Preparation
- Mold preparation: Start by generously buttering your cake pan with a brush, ensuring that all corners are well covered. Then sprinkle with granulated sugar and rotate the pan to ensure even adhesion of sugar to the butter. This step guarantees easy unmolding and a slightly caramelized crust.
- Preparation of dry ingredients: Sift together the flour and cornstarch to avoid lumps and ensure a fine texture for the cake.
- Preparation of the eggs: Separate the egg whites from the yolks. Whisk the egg whites until stiff, gradually incorporating the brown cane sugar when they start to froth. The whites should form a “beak,” indicating they are stiff enough.
- Incorporating the yolks: Gently add the egg yolks to the whipped whites, mixing with a spatula to avoid deflating the airy texture of the whites.
- Adding dry ingredients: Gradually fold in the sifted flour and cornstarch mixture, lifting the batter gently with the spatula to maintain its lightness. Add the lemon zest for a subtle flavor.
- Baking: Pour the batter into the prepared mold and bake in a preheated oven at 180°C (fan oven) for 25 to 30 minutes. Baking at a moderate temperature ensures a golden crust and a moist crumb.
- Finishing touches: Once out of the oven, carefully unmold the cake and let it cool on a rack. After it has cooled, dust it with icing sugar for an elegant final touch.
Mercotte’s Tips For A Successful Cake
- Choice of ingredients: Opt for fresh, organic eggs for better egg white stability and authentic flavor.
- Lemon zest: It adds a refreshing note to the cake. Be sure to use untreated lemons to avoid pesticide residues.
- Sifting: Always sift flour and cornstarch to prevent lumps and achieve a uniform texture.
- Baking: Every oven is different, so it’s advisable to check for doneness by inserting a knife into the center of the cake. If it comes out clean, the cake is done.
Delicious Variants
While delightful on its own, the Savoie cake lends itself to various adaptations:
- Gluten-free: For a gluten-free version, substitute the flour with cornstarch. This swap does not compromise the cake’s lightness.
- Varied flavors: Instead of lemon, you can flavor your cake with vanilla, orange blossom, or orange zest, according to your preferences.
- Accompaniments: Serve the cake with a custard, a red fruit coulis, or a fruit compote to add a touch of indulgence.
Mercotte’s Savoie cake is an invitation to sweetness and tradition. Its simple preparation and accessible ingredients make it a staple at family gatherings. By following these detailed steps, you are assured of creating a light and flavorful dessert that will delight both young and old. So, gather your ingredients, and let yourself be tempted by this timeless Savoyard specialty.
