New cake or something classy that survived the turmoil of centuries? Check out this Savoy cake recipe worth to keep in the treasuries!

The Savoy cake, also known as Génoise or Genoese cake, has a rich history originating from Italy. It’s a type of sponge cake named after the city of Genoa, and its creation is often attributed to the Italian chef, Giobatta Cabona, in the 18th century. The cake was first introduced to the court of the House of Savoy, a noble family in Italy, hence the name “Savoy cake.”

This cake gained popularity due to its light, airy texture and versatility in being used as a base for various desserts. The basic ingredients of a Savoy cake traditionally include eggs, sugar, flour, and sometimes butter, although modern variations might incorporate different flavors and additions.

The method used to make Savoy cake involves beating eggs and sugar until they become thick and pale. Then, flour is gently folded in to create a batter that rises due to the trapped air, resulting in a delicate and spongy texture.

Savoy cake’s popularity expanded beyond Italy, becoming a staple in French and European baking. Over time, variations emerged, with different regions and bakers incorporating their own twists by adding ingredients like citrus zest, liqueurs, or nuts to enhance the flavor.

This cake’s simplicity and versatility made it a favorite in both home kitchens and professional bakeries. It serves as a base for numerous desserts like layered cakes, trifles, or even enjoyed on its own with a dusting of powdered sugar or a layer of jam.

While the basic recipe for Savoy cake has remained relatively unchanged, contemporary chefs and bakers often experiment with flavors and presentations, keeping the essence of this classic cake alive while adding modern twists to suit evolving tastes.

The Savoy cake’s history showcases its enduring appeal, evolving from its humble beginnings in Genoa to becoming a beloved dessert component worldwide, cherished for its lightness and adaptability in various culinary creations.

Ingredients

6 medium / 300g Eggs
3 tablespoons / 60g Honey or sweetener of choice
1 teaspoon / 5g Vanilla extract
1 medium / 2g Lemon zest
1 medium / 10g Orange zest
4 tablespoons / 20g Corn starch
2 cups / 240g Plain flour

How to make Savoy cake

Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)
Beat yolks, honey or sweetener of choice, vanilla with a mixer on high speed until light yellow. Mix in 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 hard peaks form. This will take a couple of minutes. Beat in the corn starch too. It will support the structure of it.
Use a spatula to fold the whites into the yolk. Avoid stirring, we are trying to achieve a consistent yellowish light texture here without breaking the fluffiness of the egg whites too much.
Using a sieve sift and fold the flour in BATCHES until incorporated.
Pour the mixture into the mold and put it into the preheated oven.
Place it onto the middle rack of a preheated 300°F / 150°C oven then Bake it until the kitchen thermometer registers 190°F / 88°C which should happen when the top gets golden brown in about 50 minutes.
Flip it onto a cooling rack and let it cool down before slicing.

Enjoy!

Note: This is recipe is a sugar free version of the original savoy cake recipe. Use sweetener according to taste.

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Savoy Cake Recipe

New cake or something classy that survived the turmoil of centuries? Check out this Savoy cake recipe worth to keep in the treasuries!

Course Dessert

Cuisine Sugar free recipe

Keyword dessert, sugar free

Prep Time 20

Cook Time 50

Ingredients

Instructions

Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)
Beat yolks, honey or sweetener of choice, vanilla with a mixer on high speed until light yellow. Mix in 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 hard peaks form. This will take a couple of minutes. Beat in the corn starch too. It will support the structure of it.
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.
Using a sieve sift and fold the flour in BATCHES until incorporated.
Pour the mixture into the mold and put it into the preheated oven.
Place it onto the middle rack of a preheated 300°F / 150°C oven then Bake it until the kitchen thermometer registers 190°F / 88°C which should happen when the top gets golden brown in about 50 minutes.
Flip it onto a cooling rack and let it cool down before slicing.