Gateau de Savoye (French Sponge Cake)

Ingredients

• (Take the weight of 8 eggs in their shells)
• of finely powdered white sugar
• half their quantity of potato flour
• 2 eggs
• juice of — half a lemon
• some (glace) sugar (icing)
• preserved cherries
• and sugar plums

Method

1. 1

   Put the sugar and the yolks of the eggs in a basin, and beat them well together until creamy.

2. 2

   Add essence of lemon to taste.

3. 3

   Sprinkle in half the potato flour while beating, then add the whites of four eggs whisked to a stiff froth.

4. 4

   Mix in the rest of the flour and the remaining four whites.

5. 5

   Pour into a buttered mould and bake in a slow oven.

6. 6

   Once done, turn out and cool.

7. 7

   For icing, mix egg whites with lemon juice and glace sugar until smooth, then cover the cake and decorate with cherries and sugar plums.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 92. The excerpt below is the record exactly as published.

Gateau de Savoye (French Sponge Cake)—Ingred- ients—(Take the weight of 8 eggs in their shells) of finely powdered white sugar and half their quantity of potato flour, 2 eggs, juice of — half a lemon, some (glace) sugar (icing), preserved cherries, and sugar plums

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