Gâteau de Savoie - the lightest sponge cake
This French cake is the softest, most delicate sponge cake you will ever eat. It can be eaten with jam, marmalade or custard, but I'd rather eat it plain, it's so good on it's own!
ingredients
8 medium eggs
125 g plain flour
125 g potato or corn starch
250 g icing sugar
a large bundt tin, greased with butter and dusted with flour, 27 cm in diameter, 9 cm high (available here)
edible gold leaf to decorate (available here)
instructions
1. Separate the egg yolks and whites.
2. In a large bowl beat the egg whites with 50 g of icing sugar until stiff.
3. In another bowl, whip the egg yolks with 200 of icing sugar.
4. Add the flour and potato starch to the egg yolks. If the mixture if too dry, work in some of the egg whites into it.
5. Gently fold in the egg whites into the egg yolk and flour mixture.
6. Transfer to a prepared tin and bake in 160 C for around 1 hour or longer, until a toothpick comes out clean.
7. Dust with icing sugar and decorate with gold leaf pieces. The easiest way to do it is to brush a little water on the surface and then stick the gold leaf directly to it (do not touch it with your finger as it will stick to them intermediately! )
enjoy!
recipe source: http://marcdelage.unblog.fr/2010/02/14/gateau-de-savoie-ou-biscuit-de-savoie-recette/
