DISH RESEARCH · Dish
Biscuit de Savoie
Light Savoyard sponge cake raised with whipped eggs and scented with lemon zest.
About Biscuit de Savoie
Biscuit de Savoie, also called Gâteau de Savoie, is a light sponge associated with the historic Savoie region. This profile follows Mercotte's streamlined version, which relies on separated whipped eggs rather than chemical leavening and scents the batter with lemon zest.
Egg and sugar give the cake a gently sweet, clean flavour, while lemon zest provides a fresh citrus perfume. Butter and sugar on the mould form a delicate caramelised edge without making the crumb rich or heavy.
The cake rises high with a pale-golden, lightly crisp exterior and a very airy interior. Its fine, dry-tender crumb springs back softly and shows small, even bubbles from the folded whipped egg whites.
Allergens in this recipe
Contains: Milk, Egg, Wheat (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Biscuit de Savoie
Mercotte's Lemon-zest Biscuit de Savoie.
- ButterMould coating
- EggsWhipped sponge structure
- Wheat flourTender cake structure
- SugarSweetness and mould coating
- CornstarchLightened crumb structure
- Lemon zestFresh citrus fragrance
- Icing sugarOptional pale finish · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Butter:
- Eggs:
- Wheat flour:
- Sugar:
- Cornstarch:
- Lemon zest:
- Icing sugar (optional): . The source makes this serving decoration optional and does not supply its commercial starch or anti-caking formula
Origins & food traditions
Académie du Goût publishes Mercotte's complete Biscuit de Savoie formula selected here and identifies the cake with Savoie. The same culinary academy's Alain Ducasse account independently records its long Savoyard history and corroborates the whipped separated-egg, wheat-flour and starch structure.
Countries
- France
Cuisines & regions
- Savoyard Cuisine
- French Cuisine