Savoie Sponge Cake
October 2, 2016
Preparation time: 20 minutes
Bread time: 20 minutes
Cake amount for 8 persons:
8 eggs at room temperature
250 g sugar crystal
Drops of almond flavor or 1 teaspoon of vanilla
1/4 teaspoon salt
95g All purpose flour
95g cornstarch
For filling:
Chocolate cream
For decoration:
Chocolate chips
Roasted almonds
Oreo chips
Strawberry and Kiwi
Preparation:
– Prepare 2 cake molds 21 cm diameter, paint with butter then dust it with flour.
– In a bowl place the eggs, sugar, salt and vanilla. Whisk the eggs for 15 min, until you have a whight light mixture.
– Sift the flour and the cornstarch.
– To the eggs mixture add the flour and cornstarch gradually and mix with a spatula slowly from down to the up of the mixture until the flour disappeared into the mixture.
– Place the cake mixture equally into the two cake molds.
– Bake it in a preheated oven 175°C for 10 min, then increase the heat to 225°C for another 10 min.
– Removed immediately from the mold and let the cake cool before decorating it.
