Savoy Spongecakes


  • Butter for greasing pans
  • 7 eggs, separated
  • 1 cup, plus 1 tablespoon,sugar, as well as sugar for coating the inside of pans
  • 1 teaspoon pure vanilla extract
  • ¼ cup, plus 2 tablespoons, all-purpose flour
  • ¼ cup, plus 2 tablespoons, potato starch, available in supermarkets and grocery stores

    Two loaves


    1. Preheat the oven to 350 degrees.
    2. Butter the inside of two eight-cup loaf pans. Sprinkle the inside of each pan with sugar and shake it around to coat the bottom and sides.
    3. Put the egg yolks and one cup of sugar in a mixing bowl and beat, preferably with an electric mixer, until the mixture is light and pale yellow. Add the vanilla.
    4. Put the all-purpose flour and potato starch in a flour sifter and sift it on top of the egg yolk mixture, folding it in gently but well.
    5. Beat the egg whites until they are almost stiff. Add the remaining one tablespoon of sugar and continue beating until the egg whites are stiff.
    6. Add about one-third of the egg whites to the yolk mixture and beat to blend well. Add the remaining whites and fold them in.
    7. Pour the mixture into the prepared pans and place in the oven. Bake 30 minutes or until a straw or thin wooden skewer inserted in the center comes out clean. Unmold onto a rack and let cool.

    45 minutes, plus cooling time

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