SAVOIE SPONGE CAKE - by Gabriel Gaté
I'm very happy to come back with the delicious recipes by Gabriel Gaté. For this new recipe, I picked a dessert from the Alps Region, one of the favourite desserts of Gabriel, a recipe that reminds him his grandmother
My grandmother who inspired me to become a chef, baked one of these lovelmy gâteaux each time we had a special family celebration. I love to serve it with a runny custard and fresh fruits.
SAVOIE SPONGE CAKE
Gâteau de Savoie
85 g (3 oz) plain (all-purpose) flour
85 g (3 oz) cornflour (cornstarch)
6 eggs, separated
grated zest of 1 lemon
300 g (10 1/2 oz) caster (superfine) sugar
a pinch of cream of tartar
icing (confectioners') sugar, for dusting
Serves 10-12
Preheat the oven to 180°C (350°F). Butter a 25 cm (10 in) round cake tin.
Sift the flour together.
Put the eggs yolks, lemon zest and 150 g (5 1/2 oz) of the caster sugar in the bowl of an electric mixer and beat until very pale and mousse-like.
Add the cream of tartar to the egg whites and whisk them to stiff peaks. Gradually whisk in the remaining caster sugar untill well incorporated. Gently fold the egg whites into the egg yolks. Lastly, fold in the sifted flours, being careful not to over-mix.
Pour the cake mixture into the prepared tin and smooth the surface. Dust with a little icing sugar and bake for 35-40 minutes. Remove from the oven and cool for about 10 minutes on a wire rack. Turn out of the tin and cool completely before serving.
Et voilà. Bon appétit !
Source: "Délicieux - The recipes of France" by Gabriel Gaté - Hardie Grant Books
