By sab
Biscuit de savoie 🍞
9 steps
Prep:20minCook:45min
This cake is a delicate and fluffy treat that will melt in your mouth! Made with a blend of light and airy egg whites, rich egg yolks, and a touch of zesty lemon, it's a perfect balance of sweet and tangy flavors. The addition of cornstarch gives the cake its signature fluffy texture, making it a delightful dessert that's sure to please.
Updated at: Thu, 17 Aug 2023 05:35:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
29
High
Nutrition per serving
Calories216.7 kcal (11%)
Total Fat3.2 g (5%)
Carbs42.2 g (16%)
Sugars24.7 g (27%)
Protein4.6 g (9%)
Sodium84 mg (4%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat the oven to 200°C.
Step 2
Separate the egg whites from the yolks. Whisk the egg yolks with 130g of granulated sugar until the mixture turns pale and doubles in volume. Add the grated lemon zest.
Step 3
Beat the egg whites with a pinch of salt until they start to form soft peaks. Gradually sprinkle the remaining 50g of granulated sugar over the egg whites while continuing to beat.
Step 4
Beat the egg whites for a few more minutes until they are firm and glossy.
Step 5
Gently fold the beaten egg whites into the yolk mixture using a flexible spatula to avoid deflating the batter.
Step 6
Sift the cornstarch over the batter and gently stir until just combined. Pour the batter into a large greased and floured cake pan.
Step 7
Bake the cake for 10 minutes at 200°C, then reduce the temperature to 130°C and bake for approximately 30 minutes.
Step 8
Once the cake is cooked, remove it from the oven and let it cool before dusting it with powdered sugar.
Step 9
You can also decorate the cake with fresh strawberries on top!
Notes
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Delicious
One-dish
Under 30 minutes
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