What is the recipe for Gâteau de Savoie by Cyril Lignac?

Cyril Lignac’s version emphasizes lightness and subtle flavor . His recipe includes: 4 separated eggs 120 g sugar 60 g flour + 60 g cornstarch Zest of 1 lemon A pinch of salt The egg whites are whipped until firm, yolks folded in gently, followed by the sifted dry ingredients. The batter is poured into a buttered and sugared mold and baked at 160°C for about 30 minutes. Once cooled, it’s topped with powdered sugar and served with fruit compote or whipped cream.

Which flour should I use for a traditional Gâteau de Savoie?

For the most authentic and fluffy texture, use Type 45 flour , also known as French pastry flour. If unavailable, cake flour or a blend of all-purpose flour with cornstarch (in a 2:1 ratio) will produce similar results. Avoid bread flour—it’s too dense and high in gluten, which can make the sponge chewy instead of airy.

How do I eat a Gâteau de Savoie properly?

There’s no one “proper” way to enjoy it, but here are the most delicious traditions: Breakfast: Lightly toasted with apricot or raspberry jam Dessert: Topped with whipped cream and berries, or served with warm chocolate sauce Snack: Sliced and paired with hot tea or coffee Its versatility makes it a go-to for any occasion, from formal dinners to casual brunches.

When should I unmold a Gâteau de Savoie?

Unmolding too early risks the cake falling apart. Let it rest in the pan for 10 minutes after baking. Then gently loosen the edges with a knife and flip it onto a cooling rack. Avoid letting it sit too long in the pan—this can cause condensation and sticking. A golden middle ground is key.

Gâteau de Savoie – The Best Classic French Cake Recipe (40 Min Guide)

Description

Learn how to make a classic gâteau de Savoie — a traditional French sponge cake that’s light, fluffy, and perfect for any occasion.

Ingredients

Scale

84 g of flour

84 g of sugar

2.5 eggs

⅔ sachet of baking powder

Butter for greasing

Instructions

Étape 1

Cassez les oeuf en séparant les blancs des jaunes, mettre les blancs dans un saladier.

Étape 2

Montez les blancs en neige (bien ferme) ajoutez-y le sucre.

Étape 3

Ensuite mettez les jaunes dans les blancs en neige.

Étape 4

Mélanger la farine avec la levure puis incorporez-la à la préparation.

Étape 5

Beurrez et sucré votre moule (rond de préférence), puis verser la préparation.

Étape 6

TOUT FAIRE AU BATTEUR.

Notes

« Facile et peu cher, à déguster avec une salade de fruits ou un plaisir au petit déjeuner. »

Prep Time: 15 min
Cook Time: 25 min
Category: Gâteau
Cuisine: French

Nutrition

Serving Size: 1 slice (approx. 1/4 of cake)
Calories: 217 kcal
Sugar: 21 g
Sodium: 72 mg
Fat: 5 g
Saturated Fat: 1.5 g
Carbohydrates: 34 g
Fiber: 0.5 g
Protein: 5 g
Cholesterol: 93 mg

Keywords: De, oeufs