Licia Bobesha Recipes Savoy Cake

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 lately have some time, I had been looking on the web the other day. Attempting to find new, fascinating thoughts, inspiring meals that I’ve never tested before, to astonish my family with. Searching for quite some time unfortunately couldn’t find any interesting stuff. Right before I thought to give up on it, I came across this yummy and easy dessert by accident at Suncakemom. The dessert seemed so scrumptious on its pic, it required quick actions.

It had been easy to imagine how it is made, its taste and just how much my husband will want it. Mind you, it is extremely easy to impress him when it comes to desserts. Anyway, I went to the webpage and then used the precise instuctions that were accompanied by wonderful snap shots of the process. It just makes life rather easy. I could imagine that it is a slight hassle to shoot photos down the middle of cooking in the kitchen as you may normally have sticky hands thus i pretty appreciate the effort and time she put in for making this blogpost .

With that said I’m empowered presenting my own formulas in the same way. Appreciate your the idea.

I had been tweaking the original recipe create it for the taste of my family. I can say it had been a great success. They prized the flavour, the overall look and enjoyed having a sweet like this during a hectic workweek. They basically demanded even more, more and more. Thus next time I am not going to commit the same miscalculation. I’m likely to double the volume .

The original Savoy Cake Recipe is provided 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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