Savoy Cake Recipe

New cake or something classy that survived the turmoil of centuries? Check out this Savoy cake recipe worth to keep in the treasuries!

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 20^th 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

6 medium / 300g Eggs
3 tablespoons / 60g Honey or sweetener of choice
1 teaspoon / 5ml Vanilla extract
1 medium / 2g Lemon zest
1 medium / 10g Orange zest
4 tablespoons / 20g Corn starch
2 cups / 240g Plain flour

How to make Savoy cake

Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)
Beat yolks, honey or sweetener of choice, vanilla with a mixer on high speed until light yellow. Mix in 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 hard peaks form. This will take a couple of minutes. Beat in the corn starch too. It will support the structure of it.
Use a spatula to fold the whites into the yolk. Avoid stirring, we are trying to achieve a consistent yellowish light texture here without breaking the fluffiness of the egg whites too much.
Using a sieve sift and fold the flour in BATCHES until incorporated.
Pour the mixture into the mold and put it into the preheated oven.
Place it onto the middle rack of a preheated 300°F / 150°C oven then Bake it until the kitchen thermometer registers 190°F / 88°C which should happen when the top gets golden brown in about 50 minutes.
Flip it onto a cooling rack and let it cool down before slicing.

Enjoy!

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

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