The Atlanta Journal-Constitution
GATEAU DE SAVOIE OR SPONGE CAKE
8 eggs
250 grams (about 2 cups) powdered sugar, plus 1 teaspoon for dusting the pans
120 grams (1 cup) sifted
all-purpose flour 60 grams (½ cup)
cornstarch
½ teaspoon salt
1 teaspoon lemon or
orange zest (optional) ¼ teaspoon cream of tartar ¼ cup boiling hot water 1 teaspoon vanilla extract
Separate 8 eggs.
Heat oven to 315 degrees. Prepare 1 bundt pan or 2 (9inch) rounds by sprinkling powdered sugar inside, tapping out the excess to ensure the cake doesn’t stick.
In a medium bowl, whisk together sifted flour, cornstarch, salt and zest (if using). Set aside.
In the bowl of a stand mixer, combine 8 egg whites and cream of tartar and whisk on high until there are stiff high peaks. Remove and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine 8 egg yolks and powdered sugar. Mix on medium high until much thicker and light in color. Slowly dribble in the hot water and then the vanilla.
Slowly fold in the flour mix and the egg white mix, alternating between the two until they’re combined and there are no dry bits.
Pour into prepared cake pans, releasing any gas bubbles by lightly slamming your filled cake pan on the counter.
Bake at 315 degrees for 50 minutes until golden brown and it passes the knife-in-the-center test, with the knife coming out, before dressing with any whipped cream or creme fraiche. Or, serve right away with macerated fruit or preserves. Yields 1 bundt pan or 2 (9-inch) rounds for layering. Makes 8 servings.
Per serving: 292 calories (percent of calories from fat, 15), 8 grams protein, 53 grams carbohydrates, 1 gram fiber, 5 grams total fat (2 grams saturated), 186 milligrams cholesterol, 217 milligrams sodium.
Sarah Dodge is an Atlanta-based bread baker, pastry chef and baking instructor. She is the owner of Bread is Good, which offers bread subscriptions to the general public and wholesale baked goods to local markets and restaurants.