Preparation 20 min - Cooking 45 min

Savoie cake is light and moist, perfect for any season.


  • 6 eggs
  • 200g caster sugar
  • 75g plain flour
  • 75g cornflour
  • 1 unwaxed lemon (for zest)
  • some butter (to grease the tin)
  • icing sugar  


  • Preheat the oven to gas mark 4 (180°C).
  • Separate the egg whites from the yolks. Add the sugar to the yolks and beat well until the mixture becomes pale and fluffy.
  • Add the flour and cornflour, and finally the lemon zest.
  • Beat the egg whites until very stiff and fold them gently into the mixture.
  • Grease a high-sided baking tin and pour in the cake mix.
  • Bake in the oven for 40-45 minutes (test by piercing the cake with a skewer, which should come out clean).
  • Turn the cake out of the tin and leave it to cool on a wire rack. Sprinkle with icing sugar before serving. 
Découvrez le gâteau de Savoie

selon Carine Veyrat

cheffe de la Reine des Prés, Anney-le-Vieux