Gâteau de Savoie (Savoie Cake)

This cake is a classic from Savoie, in the Alps. It’s extremely light and airy, and is served in renowned restaurants like Le Grand Véfour in Paris.

Serves: 6Hands-on: 10 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6


  • 3 large eggs, yolks and egg whites separated
  • 7 Tbsp. sugar
  • 2 tsp. baking powder
  • 7 Tbsp. cornstarch
  • ½ tsp. salt
  • 1 Tbsp. butter


  • Preheat the oven at 350°F. In a large bowl, whisk the egg yolks and the sugar until the mixture whitens. Stir continuously as you add the baking powder, and then the cornstarch, tablespoon by tablespoon.
  • In the bowl of a stand mixer, whisk the egg whites and the salt steadily, until they are very firm. Add ⅓ of the whites to the batter, folding them in slowly and gently. Add the other ⅔ the same way, very slowly.
  • Butter a 9" round cake pan. Pour the batter in it. Bake for 40 minutes.
  • Unmold immediately cool on a wire rack.