The Savoie Cake: A Pastry Tradition Making a Comeback!

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The Savoie Cake, a true treasure of Savoyard pastry, is gradually reclaiming its place on the tables of food lovers, especially during family celebrations or afternoon teas. This light and airy cake, loved for its simplicity, is making a grand return to the kitchens of the region.
Originating from Haute-Savoie, the Savoie Cake is a traditional recipe dating back to the 18th century. Its soft texture and lightness make it an essential part of convivial moments. It is made with eggs, sugar, flour, and starch, often flavored with orange blossom, and sometimes served with jam or fresh fruits for an extra sweet touch.

One of the particularities of this cake is its baking in a specific mold, which gives it a characteristic shape. Both simple and refined, the Savoie Cake requires only a few ingredients, but its preparation demands a certain skill to achieve that airy and light texture.

Today, many bakeries in the region are revisiting this recipe while maintaining its authenticity. Some chefs aren’t shy about adding variations, such as a touch of chocolate or fruit, all while respecting the traditional spirit of the cake.

This resurgence of the Savoie Cake is part of a desire to highlight local recipes and pass on Savoyard culinary heritage to new generations. The cake is now appreciated far beyond the borders of the region.

Whether in its traditional or modernized version, the Savoie Cake remains an irresistible treat to enjoy, whether during a celebration, with family or friends, to share a warm and delicious moment.

Ingredients:

• 6 eggs
• 180 g of granulated sugar
• 100 g of flour
• 50 g of cornstarch (or Maïzena)
• 1 packet of vanilla sugar (optional)
• A pinch of salt
• 1 tablespoon of hot water
• 1 teaspoon of orange blossom extract (optional, for flavor)
• Butter (for the mold)
 

Preparation:

  1. Prepare the mold:
    Butter and flour a cake pan, preferably one with high sides so the cake rises well. If you have a Savoie cake mold, that’s even better!
  2. Prepare the eggs:
    Separate the egg whites from the yolks. In a large bowl, whisk the yolks with the granulated sugar and vanilla sugar (if used) until the mixture becomes frothy and slightly pale. Add the orange blossom extract (if desired) and the hot water to help the eggs rise.
  3. Incorporate the dry ingredients:
    Sift the flour and cornstarch together. Gently fold these dry ingredients into the yolk mixture using a spatula, making circular movements to avoid deflating the batter.
  4. Whip the egg whites:
    In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Once the whites are firm, carefully fold them into the previous mixture, being careful not to break them.
  5. Baking:
    Pour the batter into the prepared pan. Place it in a preheated oven at 180°C (350°F or gas mark 6) for about 25 to 30 minutes. The cake should be golden, and if you insert a knife in the center, it should come out dry.
  6. Finishing:
    Allow the cake to cool in its mold for a few minutes before gently turning it out. You can dust it with powdered sugar or serve it with jam, fresh fruits, or even whipped cream.

Tip:
For an even more fragrant cake, you can add some lemon zest or replace the orange blossom extract with vanilla extract. The cake is also delicious on its own!

Bon appétit and enjoy this Savoyard specialty!