Savoy biscuits recipe
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.
The chef's trick
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.