Week 8: Savoy Cake



Forgotten Bakes week was always going to filled with recipes I had never heard of, and safe to say, I had no idea what any of this week's three recipes were. I decided to go for the Savoy Cake (rather than the technical) because I don't much like rum. The Savoy Cake, as made in the showstopper, seemed quite complex but actually it is quite a basic sponge recipe, caked in sugar for longevity.

 This recipe is taken from a random website I found off Google (link below) and took me between 1 hour and 1.5 hours to make.



The Ingredients
6 eggs
250g caster sugar
150g flour
50g cornflour
Grated zest of lemon

You will need a fancy cake mould. I have used a bundt tin







1) Pre-heat your open to 180'C / Gas Mark 6. Grease your mould well, and then line with caster sugar



2) Separate the egg yolks from the egg whites



3) Beat together the egg yolks and the caster sugar to form a white, frothy mixture



4) Mix in the flour, cornflour and lemon zest



5) Beat the egg whites until they are very stiff

(TOP TIP: the test for this is whether you can safely hold the bowl upside down above your head!)



6) Add the egg whites to the egg yolk mixture one spoon at a time, folding it in very gently to avoid 'breaking' them



7) Pour the mixture into the prepared tin and bake for 45 mins (or until you can insert a skewer that comes out clean).

(TOP TIP: pour the mixture from as low as possible to keep in as much of the air that you folded in at Step 6 as possible)



8) Turn the mould upside down onto a plate, and carefully lift it up to remove the cake

9) Sprinkle with icing sugar, and serve as is or with fruit and cream



10) Enjoy!







http://www.savoie-mont-blanc.com/en/Discover/Lifestyle/Recipes/Gateau-de-Savoie

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