“I spent most of my childhood in Biarritz, with this cake (Gateau de Savoie) stuffed in my mouth! I couldn’t get enough.”
Preparation time: 60 minutes
Resting time: 10 minutes
Cooking time: 15-20 minutes
Ingredients:
- 75g sugar
- 3 eggs
- 50g flour
- 20g cornflour
- 2 drops vanilla extract
- 60g sugar
Utensils:
- 2 large bowls
- 1 wooden spoon
- 1 cake mould
- Weighing scale
- A whisk
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.
Recipe by Florence Rebattet, chef, founder of En Cuisine Cooking School, and finalist of Gordon Ramsay’s ‘Future Food Stars’
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