Savoy Cake - Classic French Alpine Sponge Cake

With January settling, this is the perfect time to return to simple, comforting recipes that highlight pure flavors and light textures.

Savoy cake has always held a special place in my kitchen. It is a classic winter cake from my beloved Haute-Savoie region in the French Alps, traditionally enjoyed during colder months for its airy crumb and delicate sweetness. Butter free and beautifully light, it feels especially appropriate after the richness of December.

For this recipe, I followed the guidance of Mercotte, using the version shared on her blog.

She is a true reference in French pastry and, like this cake, a proud ambassador of Savoyard traditions.

Equipment

• Stand mixer or hand mixer
• Large mixing bowl
• Medium mixing bowl
• Rubber spatula
• Fine mesh sieve
• Microplane or zester
• Pastry brush
• 9 inch round cake pan or Savoy cake mold
• Cooling rack
• Offset spatula or spoon for smoothing
• Knife or cake tester

Cake pan
• 9-inch round cake pan with a center hole (Savoy style pan)
• Bundt cake pan (tube pan with a center hole)

Preheat the oven to 220°C (425°F).

Ingredients

Instructions

1. Butter the cake tin with a pastry brush using cooled or lukewarm melted butter. Sprinkle with granulated sugar to create a lightly crisp exterior.

2. Beat the egg whites at medium speed until stiff peaks form. Gradually add the sugar, then increase the speed to obtain a glossy meringue.

3. Sift together the flour and cornstarch or potato starch.

4. Once the meringue has reached stiff peaks, add the egg yolks and whisk briefly, about 10 seconds.

5. Using a spatula, gently fold in the dry ingredients, then add the lemon zest.

6. Pour the batter into the prepared pan. Bake for 5 minutes at 220°C (420°F), then reduce the temperature to 130°C (270°F) and continue baking for 45 to 50 minutes.

7. Check for doneness with a knife. It should come out clean.

8. Invert the cake onto a wire rack, let cool completely, and dust with icing sugar before serving.
   

This light, airy biscuit is ideal for January. It pairs beautifully with tea or coffee and works just as well for a gentle breakfast as it does for an afternoon pause.

Simple, refined, and deeply comforting, it is a quiet celebration of winter at its best.