Savoy cake

Family recipe of the famous Savoy cake to taste with our Crémant

• Crémant de Savoie of Domain Chevallier Bernard
• 1 pinch of salt
• 40g of flour
• 60g of potato starch
• 4 eggs
• 120g of sugar

Making

1. Preheat the oven to 170 ° C (i.e. thermostat 5/6).
2. Separate the egg whites from the yolks.
3. Whisk the sugar with the yolks until the mixture is clear.
4. Gradually incorporate half of the flour / starch mixture into the egg yolks, mixing well each time
5. Add the pinch of salt to the egg whites. Beat them in firm snow.
6. First add 2 tablespoons of egg whites to the dough. Turn from bottom to top to avoid breaking them with a wooden spoon.
7. Once the mixture is homogeneous, fold the dough into the rest of the egg whites all at once and in the same way.
8. Gradually incorporate the second half of the flour / starch mixture into the dough, mixing well each time