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Gâteau de Savoie

A light and airy French cake that melts in your mouth, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Fresh eggs provide the best volume for beating
  • 1 cup granulated sugar Adds sweetness and helps with the cake's structure
  • 1 cup all-purpose flour For the cake's body—no need for fancy flours!
  • 1/4 cup unsalted butter, melted Richness without being overly heavy
  • 1 pinch salt Enhances the sweetness
  • 1 zest lemon For a subtle flavor boost—optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. Separate the eggs, placing the whites in a clean bowl and your yolks in another. Ensure there are no traces of yolk in the whites; otherwise, they won't whip properly.
  3. Whisk the egg yolks with sugar in a large bowl until the mixture is pale and thickened, resembling a ribbon when you lift the whisk.
  4. Sift in the flour and gently fold it into the egg yolk mixture using a spatula; be careful not to deflate the batter.
  5. Incorporate the melted butter and lemon zest, folding until just combined.
  6. Beat the egg whites with a pinch of salt until they form stiff peaks.
  7. Gently fold the whites into the batter, starting with a third of the whites to lighten the mixture, then add the rest, folding delicately to maintain the airiness.
  8. Pour the batter into the prepared pan and bake for 25-30 minutes, or until the top is golden and a skewer comes out clean.

Notes

For best results, ensure your eggs are at room temperature before beating the whites. Don't skip the lemon zest for added flavor. Avoid overmixing the egg whites and opening the oven too early.