Savoy Cake Recipe

We humans are an imperfect lot, with great intentions but often greater failures of materialization such high hopes. We must have a great deal of stubbornness to get up after every failure and start over again, finding a different way.

In today’s world, where there is some news about a breakthrough science discovery, it’s even harder to imagine that how long it took the human race to achieve such heights.

It’s mind-blowing that since humans can think, we have probably dreamed about flying. Many have probably even tried it with disappointing results until some geeks figured out the key behind the whole thing at the beginning of the 20th century.

Not only hard to imagine how long it took to figure something out but how long that thing could be kept in secret, is another astonishing thing. The original recipe of the Dobos torte -that used a revolutionary method to keep it edible for weeks in a fridge-less era- was kept in secret until its inventor donated it for the culinary society before his death.

There were no urges created by the social media to share every saddle details of our life immediately, so people could sit on inventions for years before turning it to their life’s work, like it was the case with the Sacher torte.

Yet, strangely when we look back at these things, we are baffled by the triviality that hindered mankind for generations because now all makes complete sense. Much like we look at struggles with fluffy sponge cake but when we mastered its art, it’s all make sense.

Strange as it may seem but making sponge cakes have a lot to do with our life or our destiny as a whole. According to some science theory our destiny is actually set into stone and was predetermined in the moment the whole universe was born.

It goes with the reasoning that when we follow back things from where we are now, we can trace back all actions to the single point in time and space, some may call the Big Bang (not the sitcom). Since then everything that happened caused by the same massive energy burst and continuously happen until something won’t change it or stop it.

To put this into context, let’s say we meet a homeless person who tells us that he lost everything because got sued by a politician whom he pied beforehand, we can see clearly how one thing lead to the next. Looking forward though is another matter entirely.

If we had known all the details that will influence our life in the future, we could see what happens with our future self-much like we can predict what happens with our sponge cake if we add half the amount of baking powder or sit down in front of Netflix before setting up the oven timer.

Luckily though, we even struggle to predict the weather 5 days from now so we don’t have to be afraid of knowing too much but actually knowing a little bit more would be useful, especially when making cakes.

Not like making Savoy Cake would be so difficult as it was hundreds of years ago, thanks to the space age technology provided nonstick pans and fairly steady temperature ovens. But we could always use a bit of star dust to take the uncertainty out of our recipes.

Ingredients:

  • 5 medium Eggs
  • 2 tablespoon Corn starch
  • 1 ½ cup / 150g Plain flour
  • 3 tbsp Honey or sweetener of choice
  • ⅓ cup / 50ml Water
  • 1 tablespoon Baking powder (check instruction on packaging)
  • 1 Lemon zest
  • 1 Orange zest

How to make Savoy cake:

  1. Preheat oven to 300°F / 150°C and prepare mold by smearing butter in it.
  2. Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)Separate-egg-white-from-yolk-gp-SunCakeMom
  3. Beat yolks with a mixer on high speed until light yellow. Add  sweetener and orange and lemon zest to the beaten yolks.Savoy-cake-recipe-Process-3-SunCakeMom
  4. Clean beaters properly before using it to whisk egg whites. Make sure they are spotlessly clean otherwise egg whites may won’t form peaks. Beat egg whites on high speed until soft peaks form. This will take a couple of minutes but it doesn’t need to be as hard as to be able to hold a spoon on its edge. Add corn starch to the beaten whites. It will support the structure of it.Beat-egg-whites-gp-SunCakeMom
  5. Alternating between water and flour add them to the yolks. Sift the flour and the baking powder with the yolks until they are completely incorporated. We can do this with the mixer without problems. We are looking for a soft mixture here. Maybe a little bit less dense than honey so if we feel that it’s hard to mix then add some water to it one tablespoon at a time.Savoy-cake-recipe-Process-5-SunCakeMom
  6. Use a spatula to fold the whites into the yolks-flour mixture little by little. Avoid stirring, we are trying to achieve a consistent yellowish light texture here without breaking the fluffiness of the egg whites too much.
  7. Pour the mixture into the mold and put it into the preheated oven.Savoy-cake-recipe-Process-8-SunCakeMom
  8. Bake it for about 50 minutes or until toothpick comes out clean. Don’t open the oven’s door during the first half an hour of baking ever!
  9. Get cake out when top is golden brown.Savoy-cake-recipe-Process-9-SunCakeMom
  10. After taking it out of the oven, flip it onto a cooling rack and let it cool down before slicing it up or it could collapse quite badly.Savoy-cake-recipe-Process-10-SunCakeMom

Enjoy!

Note: This is recipe is a sugar free version of the original savoy cake recipe. Use sweetener according to taste.

Savoy-cake-recipe-4-SunCakeMom

Savoy Cake Recipe

Who would have thought that a cake as fussy as a Savoy Cake can survive the turmoil of centuries, nearly unscathed by the frivole of culinary trends.
Course Dessert
Cuisine Sugar free recipe
Prep Time 20 minutes
Cook Time 50 minutes
Author SunCakeMom

Ingredients

  • Ingredients:
  • 5 medium Eggs
  • 2 tablespoon Corn starch
  • 1 ½ cup / 150g Plain flour
  • 3 tbsp Honey or sweetener of choice
  • cup / 50ml Water
  • 1 tablespoon Baking powder check instruction on packaging
  • 1 Lemon zest
  • 1 Orange zest

Instructions

  • Preheat oven to 300°F / 150°C and prepare mold by smearing butter in it.
  • Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)
  • Beat yolks with a mixer on high speed until light yellow. Add  sweetener and orange and lemon zest to the beaten yolks.
  • Clean beaters properly before using it to whisk egg whites. Make sure they are spotlessly clean otherwise egg whites may won’t form peaks. Beat egg whites on high speed until soft peaks form. This will take a couple of minutes but it doesn’t need to be as hard as to be able to hold a spoon on its edge. Add corn starch to the beaten whites. It will support the structure of it.
  • Alternating between water and flour add them to the yolks. Sift the flour and the baking powder with the yolks until they are completely incorporated. We can do this with the mixer without problems. We are looking for a soft mixture here. Maybe a little bit less dense than honey so if we feel that it’s hard to mix then add some water to it one tablespoon at a time.
  • Use a spatula to fold the whites into the yolks-flour mixture little by little. Avoid stirring, we are trying to achieve a consistent yellowish light texture here without breaking the fluffiness of the egg whites too much.
  • Pour the mixture into the mold and put it into the preheated oven.
  • Bake it for about 50 minutes or until toothpick comes out clean. Don’t open the oven’s door during the first half an hour of baking ever!
  • Get cake out when top is golden brown.
  • After taking it out of the oven, flip it onto a cooling rack and let it cool down before slicing it up or it could collapse quite badly.

Notes

Enjoy!

Pin now, Enjoy later!

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