Gateau de Savoie a la Chantilly

Ingredients

• seven whites of eggs
• ½ pound of powdered sugar
• ½ pound of dried flour
• a pinch of salt
• ½ pint or more of double cream
• Sweeten slightly with vanilla sugar

Method

1. 1

   Separate the whites from the yolks, add powdered sugar and vanilla essence to the yolks, and work until creamy.

2. 2

   Sift flour onto a plate.

3. 3

   Whisk the whites with salt into a stiff froth, then mix whites, yolks, and flour carefully.

4. 4

   Pour into a greased and sugared mould, tie a paper band around it, and bake in a slow oven for about half an hour.

5. 5

   Turn out to cool, whisk cream, sweeten with vanilla sugar, and serve with the cream in the center.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 477. The excerpt below is the record exactly as published.

Gateau de Savoie d la Chantilly . — Separate seven whites of eggs from the yolks, placing the whites in a copper egg- bowl and the yolks in a white basin ; add half a pound of powdered sugar and a few drops of vanilla essence to the yolks ; work these well together until it has the appearance of a light creamy substance. Sift half a pound of dried flour on to a plate. Add a pinch of salt to the whites of eggs, and whisk them into a stiff froth ; next proceed to mix the whites, the yolks, and the flour carefully, and in small quantities at a time. The mixture is then poured into a well greased and sugared border-mould. Tie a paper band round and above the edge of the mould, and bake in a very slow oven for about half an hour. When done turn out on a sieve to get cool. When ready for serving whisk half a pint or more of double cream. Sweeten slightly with vanilla sugar

Cook this with the app: pantry check, scaling, and the assistant.