Savoy Cake
Savoy Cake
Ingredients
- ½ cup (75 g) unbleached all-purpose flour
- ⅓ cup (45 g) cornstarch
- ¼ tsp salt
- 5 eggs, at room temperature and separated
- 1 egg, at room temperature
- ¾ cup (160 g) sugar, plus more for sprinkling
- 2 lemons, zest finely grated
- Icing sugar, to taste
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with removable bottom with parchment paper. Butter the bottom and sides of the pan. Sprinkle the sides with sugar.
- In a bowl, sift together the flour, cornstarch and salt.
- In a large bowl, whisk the egg yolks, whole egg, sugar and lemon zest with an electric mixer until light and fluffy, about 2 minutes. With the machine running on low speed, add the dry ingredients. Set aside.
- In a third bowl, whisk the egg whites with an electric mixer until soft peaks form.
- Using a spatula, delicately fold the egg whites into the egg yolk mixture. Spread out in the prepared pan.
- Bake for 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 1 hour. Unmould. Sprinkle with icing sugar, if desired.
Savoy Cake