Savoy Spongecakes
Published April 6, 1985
- Total Time
- 45 minutes, plus cooling time
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Ingredients
Butter for greasing pans
7 eggs, separated
1 cup, plus 1 tablespoon,sugar, as well as sugar for coating the inside of pans
1 teaspoon pure vanilla extract
¼ cup, plus 2 tablespoons, all-purpose flour
¼ cup, plus 2 tablespoons, potato starch, available in supermarkets and grocery stores
Nutritional analysis per serving
9 grams carbs; 565 milligrams cholesterol; 268 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 16 grams fat; 214 milligrams sodium; 19 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
Butter the inside of two eight-cup loaf pans. Sprinkle the inside of each pan with sugar and shake it around to coat the bottom and sides.
- Step 3
Put the egg yolks and one cup of sugar in a mixing bowl and beat, preferably with an electric mixer, until the mixture is light and pale yellow. Add the vanilla.
- Step 4
Put the all-purpose flour and potato starch in a flour sifter and sift it on top of the egg yolk mixture, folding it in gently but well.
- Step 5
Beat the egg whites until they are almost stiff. Add the remaining one tablespoon of sugar and continue beating until the egg whites are stiff.
- Step 6
Add about one-third of the egg whites to the yolk mixture and beat to blend well. Add the remaining whites and fold them in.
- Step 7
Pour the mixture into the prepared pans and place in the oven. Bake 30 minutes or until a straw or thin wooden skewer inserted in the center comes out clean. Unmold onto a rack and let cool.
Private Notes