[Michel Bras Recipe] “Father’s Day Special- SAVOY CAKE”

Melting Daddy’s heart on Father’s Day with airy cupcakes decorated with children’s drawings

A French traditional sponge cake recipe, Savoy cake is said to date back to the 14th century, when a gourmet aristocrat asked his chef to bake a cake that would be light as a feather…Avoiding any added fat, with egg yolks and whites beated separately, Gâteau de Savoie offers an airy and delicate texture that will melt any father’s heart…To add some fun and emotion too, ask the children to decorate the parchment paper with cute drawings. They will feel so proud when bringing the cakes to the table…
I like baking them as individual sponge cupcakes. They can be flavored with chocolate or fruits, but I like them best just as they are, plain and filled with a fresh taste of eggs and sugar. First I start by delicately eating their sugar crust , then my favorite pleasure is to let it melt in my mouth.

Ingredients :
1/3 cup flour (50 g)
3 tbsp cornstarch (25 g)
1/4 cup icing sugar (25 g)
3 whole eggs
3/4 cup caster sugar (135 g)

Equipment :
whisk, rubber spatula, 15 round molds 2 x 1 1/2 in. high, parchment paper.

Preparation :
Cut 2 X 8 in. (5 X 20 cm) strips of parchment paper to line the molds. Ask the kids to decorate the strips.


Sift the flour and cornstarch together. Set aside. Separate egg yolks from whites for 2 eggs among the 3. Combine two yolks with the whole egg left, and 1/2 cup sugar (100 g) in a bowl. Beat until mixture becomes pale and falls from the whisk as a ribbon. At this stage, you can flavor the batter with powder or grated chocolate, candied lemon, a teanspoonful of coffee…Sift in the flour and cornstarch and mix using a spatula. Whip the eggwhites until stiff, then beat in the remaining sugar. This will stiffen the whites. Then gently mix in these whites to the first mixture.

Carefully fill the molds with batter, filling each two-thirds full only. Be sure not to drip any batter on theparchment paper lining. Sprinkle with plenty of icing sugar.
At this point, you can freeze your cakes for later use.
Put the molds in a 350°F (180°C) oven preheated for about 15 mn. Insert a skewer into the cake to check if cooking is complete before removing them. It should come out clean.
An easy way to surprise family and friends is to take out the cakes from the freezer and put them in the oven for 15 mn while you make tea…You will be able to serve a steaming cup of tea with the cakes, fresh and warm from the oven, with wonderful smells filling the house !


This Savoy sponge cake is served in Maison Bras breakfast’s bread basket  

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