Biscuit De Savoie Sponge Cake Food
BISCUIT DE SAVOIE ( SPONGE CAKE)
This recipe is from About French Food.com This sponge cake can be enjoyed with any seasonal fruit, and in Savoy, it's traditional to drizzle a bit of crème anglaise over it.
Provided by Lavender Lynn
Categories Dessert
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F Butter two 8-inch square pans, line them with parchment paper, and set them aside.
- In a large bowl, beat the egg yolks, sugar, and vanilla extract until the mixture becomes light yellow and fluffy. Gently stir the flours into the creamed mixture until they are thoroughly incorporated into the batter.
- Beat the egg whites until stiff, glossy peak form. Gently stir 1/3 of the whipped egg whites into the sponge cake batter, and then carefully fold the remainder of the egg whites into the mixture.
- Carefully fill each prepared pan with the cake batter and bake for 22 to 26 minutes, until the cakes test done in the middle. Invert the cakes onto a wire rack and allow them to cool before serving with fruit and whipped cream.
COCONUT AND VANILLA SPONGE CAKE
A moist and versatile sponge made using store-cupboard ingredients. Enjoy a slice with your favourite cuppa at tea-time, or with custard/ice-cream for dessert.
Provided by Rachel Cross 1
Time 1h5m
Yield Serves 8
Number Of Ingredients 21
Steps:
- Preheat the oven to Gas3/160°C/Fan 150°C. Grease and line a 7-inch round baking tin.
- Combine caster sugar and butter with an electric hand whisk until fluffy. Add in the flour, baking powder, eggs, desiccated coconut, vanilla extract and dried fruit (if using) and mix until well combined. If the mixture is a little stiff, add a little milk to loosen it.
- Pour mixture into the pre-lined baking tin and bake for 50-mins, or until golden brown and firm all the way through. When cake is done, remove from the oven and transfer onto a wire rack. Leave to cool before removing from the tin and decorating.
- Decorate with coconut pieces, honey drizzle and icing sugar! Or, if you're feeling creative, turn it into a sponge sandwich with a vanilla buttercream filling!
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- Grease a round 20cm shaped mould or baking tin and dust with flour before sprinkling the flaked almonds around the base.
- Separate the egg whites and yolks. Be careful to keep the bowl for the egg whites grease free. Whisk the egg yolks with half the sugar and a drop of orange flower water or vanilla essence until the mixture is very pale and thick.
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Biscuits de Savoie and its cousins. There are relations to biscuit de Savoie all over the place: genoise, viennoise; castella, the peculiar Portuguese …
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Cuisine FrenchCategory DessertsServings 8-10Total Time 1 hr 10 mins
- Preheat the oven to 170C (no fan)/340F/ gas 3 with a rack positioned in the middle. Thoroughly butter and sprinkle with sugar a 23cm in diameter, deep springform cake tin.
- Place the egg yolks in one large bowl and the whites in another. Add the sugar to the egg yolks and whisk or beat with a mixer until thick and pale. Whisk in the lemon zest, sieve both flours into the bowl and stir it in until incorporated.
- Stir two heaped tablespoons of the whites into the cake batter to loosen it up, then very gently fold the rest of the egg whites in, taking care not to deflate the mix. Pour it into the prepared tin and bake for 40 minutes until the cake is risen, slightly wrinkled on the surface and the sponge crackles when lightly pressed.
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