Prep 5 mins
Cook 25 mins
This recipe is from About French Food.com This sponge cake can be enjoyed with any seasonal fruit, and in Savoy, it's traditional to drizzle a bit of crème anglaise over it.
- Preheat the oven to 350°F Butter two 8-inch square pans, line them with parchment paper, and set them aside.
- In a large bowl, beat the egg yolks, sugar, and vanilla extract until the mixture becomes light yellow and fluffy. Gently stir the flours into the creamed mixture until they are thoroughly incorporated into the batter.
- Beat the egg whites until stiff, glossy peak form. Gently stir 1/3 of the whipped egg whites into the sponge cake batter, and then carefully fold the remainder of the egg whites into the mixture.
- Carefully fill each prepared pan with the cake batter and bake for 22 to 26 minutes, until the cakes test done in the middle. Invert the cakes onto a wire rack and allow them to cool before serving with fruit and whipped cream.
I couldn't find potato flour so I used corn flour instead. I thought there was something wrong with the recipe when I mixed the wet and dry ingredients (it was REALLY) thick, but when I added the egg whites, a bit at a time, it was perfect! I baked in a large rectangle tin and when cooled cut in half, sandwiched together with jam and cream and then topped with cream and 1 punnet of sliced strawberries. A friend came over and had a slice and left with a plate with 2 slices as he liked it so much. An easy recipe, denser than a "tradtional" sponge, I think this would be great for a kids cake and cutting shapes due to is texture. Made for ZWT8 (The Fearless Red Dragons)