MERCOTTE’S QUICK AND EASY SAVOY CAKE RECIPE

Mercotte invites you to enjoy a delightful moment in her company.

Together with Éric Kayser, she shares her recipe for Gâteau de Savoie.
A simple and quick recipe to make with family for a shared afternoon treat.

Apply the melted butter to all corners of the mold using a pastry brush.

Pour the granulated sugar into the mold and rotate it so the sugar sticks to the butter, covering the entire surface.

Sift the flour and cornstarch.

(For a low-gluten Gâteau de Savoie, you can replace the flour with an equal weight of cornstarch.)

Zest your organic, untreated lemon.

Separate the egg whites from the yolks.

Pour the egg whites into the bowl of your mixer and start whisking at medium speed.

Gradually incorporate the sugar once the egg whites begin to foam.

Whip the whites until they reach a soft peak consistency.

Then add the yolks and mix just until incorporated.

Remove the bowl from the mixer and gradually fold in the sifted flour and cornstarch. Place your spatula in the center of the bowl and gently lift the mixture up to the edge. Don’t hesitate to turn the bowl as you go.

Once the batter is smooth, add the lemon zest and fold it in the same way to avoid deflating the egg whites.

Pour the batter into your prepared mold.

Bake for 25-30 minutes at 180°C, ideally in a convection oven.

Unmold the cake immediately after baking and let it cool.

Once cooled, sift powdered sugar over the top.

Enjoy it plain, with crème anglaise, or a red berry coulis.

A big thank you to Mercotte for this simple recipe, perfect for sharing with loved ones.

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