This recipe for Gateau de Savoie was donated to London Mums by Florence Rebattet, chef and founder of En Cuisine Cooking School.
“I spent most of childhood in Biarritz, on the beach, with this cake stuffed in my mouth! I absolutely loved it and couldn’t get enough.”
This recipe is suitable for children (with adult supervision if necessary) and is one of the many recipes Flo teaches children at En Cuisine Cooking School.
Preparation time: 60 minutes
Resting time: 10 minutes
Cooking time: 15-20 minutes
Gateau de Savoie
Ingredients: Utensils:
- 75g sugar * 2 large bowls
- 3 eggs * 1 wooden spoon
- 50g flour * 1 cake mould
- 20g cornflour * Weighing scale
- 2 drops vanilla extract * A whisk
- 60g sugar
Step-by-step recipe:
- In two large bowls, separate the egg whites and yolks.
- Whisk the egg yolk until you reach a smooth texture. Then, add the sugar and keep whisking.
- Whisk the egg whites until you get a stiff peak. Don’t forget to add a pinch of salt.
- Add the egg whites to the egg yolk by folding the white into the yolks. Do not mix and always fold in the same way.
- Add the vanilla, and the plain and corn flours into the mixture. Fold the flours into the egg mix.
- Pour the mix in a mould and cook it for 30-40 minutes in a preheated oven at 170C.
