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gâteau de Savoie
feather light cake invented for an emperor
Also known as the biscuit de Savoie, this crown-shaped cake was invented by the chef (several names have been proposed) of Savoy Count Amédée VI on the occasion of the visit of Emperor Charles IV to Chambéry sometime in mid 1300s. The shape also referred to the mountains and valleys of Savoy.
Today people often baked them in normal cake pans as well, although it comes out easier from a springform pan (moule à charnière).
Ingredients are egg yolks, powdered sugar, flour, corn or potato starch (fécule), vanilla and lemon zest, folded into four very stiffly beaten egg whites.
Text © Dana Facaros
Images by bloggyboulga, Kinni1955