This week, the Tuesdays with Dorie recipe from Baking Chez Moi, was one I’ve been intrigued to make for quite a while. It’s the SIMPLEST of recipes – with just eggs, sugar, vanilla and flour – which is always great to have in your back pocket, right? A gâteau de Savoie is a French version of a sponge cake made by beating the sugar, vanilla and yolks until thick, then slowly incorporating the beaten whites and lastly, the flour.
Since Dorie’s recipe makes enough for a 12-cup capacity (traditionally ring shaped) cake tin, I knew if I was making this in France it would be one I would have to minify, big time (no pun intended!). Gotta love baking by weight – I used one egg instead of six and made this in muffin tins – it made four cupcake-sized gâteau de Savoie. Which is just about the perfect snack as I power through my second round of edits. This is a recipe *I* will definitely keep in my back pocket because it is so easy to make, uses pantry and fridge staples and can easily be fancied up with some whipped cream, ice cream, berries or even just a few spoons of really good jam. Dorie says that the cake is good to dunk in coffee or tea if it gets a bit stale (after a couple of days) but I’m not sure about that yet because I only made a tiny amount. To be confirmed when I make a large version sometime!
Get the recipe for Dorie Greenspan’s Martine’s Gâteau de Savoie on p 11 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
Please note: This post contains product links from Amazon and The Book Depository which are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you) which goes towards maintaining eat. live. travel. write. Thank you in advance!
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Simple sounds good – I look forward to making it.
It’s really good. Simple, but delish!
I made the full batch, and my husband wrapped it up very well in plastic wrap in hopes of it keeping so that we can eat it again next weekend (we eat paleo during the week). It was so simple and so delicious. It’s nice to have something so simple and elegant in one’s repertoire.
Right but there is just ONE of me here so I certainly didn’t need the whole cake (it must be huge!). At some point I will make it (not even sure I have a big enough tin at home!) for a party, so simple and easy to fancy up!
This is a very versatile cake. It’s good to know the recipe can be downsized and baked in different tins.
I think if you correctly modify the ingredients most things can work, minified!
Glad the minify version worked. A great cake. Good luck on the edits.
Thanks so much. A mini cake definitely helps editing!
cute! looking forward to toasting a chunk of mine…is that weird to look forward to stale cake? 🙂
Nope – I love toasted cakes like this!