Savoy Cake

Who would have thought that a cake as fussy as a Savoy Cake can survive the turmoil of centuries, nearly unscathed by the frivole of culinary trends.

As I most recently have a little time, I had been looking on the internet yesterday. Looking to find new, exciting tips, inspirational meals that I have never tried before, to amaze my family with. Hunting for quite some time but could not find too many interesting stuff. Right before I wanted to give up on it, I found this fabulous and simple treat simply by chance. The dessert looked so yummy on its image, it required rapid action.

It absolutely was easy to imagine just how it is made, its taste and how much my husband might love it. Mind you, it is rather easy to impress the man when it comes to puddings. Yes, I am a blessed one. Or maybe he is.Anyhow, I visited the webpage: Suncakemom and then followed the comprehensive instuctions that were coupled with great pics of the operation. It just makes life quite easy. I could suppose it’s a bit of a inconvenience to shoot photos in the midst of baking in the kitchen because you will often have sticky hands so that i sincerely appreciate the effort and time she put in to make this blogpost .

That being said I’m empowered presenting my very own recipe similarly. Thanks for the concept.

I was fine tuning the initial formula create it for the taste of my family. I must say it had been a great outcome. They loved the flavour, the consistency and loved having a sweet such as this during a busy workweek. They quite simply requested more, a lot more. Hence the next time I’m not going to commit the same mistake. I am gonna double the amount to get them happy.

Savoy Cake Recipe invented by Suncakemom.

Preheat oven to 300°F / 150°C and prepare mold by smearing butter in it.

Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)

Beat yolks with a mixer on high speed until light yellow. Add sweetener and 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 soft peaks form. This will take a couple of minutes but it doesn’t need to be as hard as to be able to hold a spoon on its edge. Add corn starch to the beaten whites. It will support the structure of it.

Alternating between water and flour add them to the yolks. Sift the flour and the baking powder with the yolks until they are completely incorporated. We can do this with the mixer without problems. We are looking for a soft mixture here. Maybe a little bit less dense than honey so if we feel that it’s hard to mix then add some water to it one tablespoon at a time.

Use a spatula to fold the whites into the yolks-flour mixture little by little. Avoid stirring, we are trying to achieve a consistent yellowish light texture here without breaking the fluffiness of the egg whites too much.

Pour the mixture into the mold and put it into the preheated oven.

Bake it for about 50 minutes or until toothpick comes out clean. Don’t open the oven’s door during the first half an hour of baking ever!

Get cake out when top is golden brown.

After taking it out of the oven, flip it onto a cooling rack and let it cool down before slicing it up or it could collapse quite badly.

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