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Savoy biscuits recipe

Origin : Alpes du Nord
Savoy biscuits recipe
Preparation time
15 min
Cooking time
25 min

Some history

Similar to sponge cake, this biscuit certainly appeared during the Renaissance under the influence of the Italian chefs working for Catherine de' Medici. The only difference comes from the fact that whole beaten eggs are used to make the sponge cake, while whites and yolks are beaten separately for the Savoy biscuit.


  • 5 egg yolks
  • 5 egg whites
  • 165g sugar
  • 50g flour
  • 50g corn flour


Beat the 5 egg yolks with 150g of sugar.

Add the 50g of flour and the 50g of corn flour.

Whisk the egg whites, stiffen them with 15g of sugar.

Pour them into a buttered and floured mould then cook in the oven for 25 minutes at 170°C.

Wine suggestion

Chignin Bergeron (white)
The chef's trick

The chef's trick


Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.


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