Savoy Biscuit

Preparation

Step 1: Preheat and prepare the pan

Preheat the oven to 180°C (350°F).

Line a 22 cm round cake pan with parchment paper. Do not butter the sides — the batter needs to cling to the walls to rise properly.

Step 2: Separate the eggs

Carefully separate the egg whites from the yolks. Place the whites in the refrigerator.

Step 3: Whisk the yolks

In a mixing bowl, whisk the egg yolks with the sugar until the mixture becomes pale, thick, and fluffy. It should form a ribbon when the whisk is lifted.

Add the grated lemon zest and mix.

Step 4: Sift the dry ingredients

Sift the flour and cornstarch together into a bowl. Set aside.

Step 5: Whip the egg whites

Whip the egg whites with the pinch of salt until stiff peaks form. They should be glossy and stand up straight when the whisk is lifted.

Step 6: Fold the whites

Fold one third of the egg whites into the yolk-sugar mixture, whisking vigorously to loosen the batter.

Add half the sifted flour-cornstarch mixture and fold gently with a spatula.

Fold in the second third of the whites, then the remaining sifted flour, and finally the last third of the whites.

With each addition, use a gentle folding motion from the bottom up to retain as much air as possible.

Step 7: Bake

Pour the batter into the prepared pan and smooth the surface.

Bake immediately for 30 to 35 minutes at 180°C (350°F).

The cake is done when a knife inserted in the center comes out clean and the top is golden brown.

Step 8: Unmold and serve

Let the cake cool for 5 minutes in the pan, then turn it out onto a wire rack.

Dust with powdered sugar before serving.

This light cake is delicious plain, with stewed fruit, or accompanied by crème anglaise. It’s perfect for children’s afternoon snacks.