Who would have thought that a cake as fussy as a Savoy Cake can survive the turmoil of centuries, nearly unscathed by the frivole of culinary trends.
As I most recently have a little time, I had been looking on the web a few days ago. Looking to find new, interesting tips, inspiring meals that I’ve never tried before, to surprise my family with. Hunting for a long time but couldn’t come across too many interesting stuff. Just before I wanted to give up on it, I stumbled on this delicious and simple treat simply by chance. It seemed so mouth-watering on its pic, that required quick actions.
It absolutely was not so difficult to imagine the way it is made, how it tastes and how much my hubby is going to want it. Actually, it is quite easy to delight the man when it comes to cakes. Yes, I am a lucky one. Or perhaps he is.Anyways, I went to the blog: Suncakemom and simply followed the step-by-step instuctions that had been coupled with superb photographs of the method. It just makes life quite easy. I could imagine that it is a slight hassle to take snap shots in the midst of baking in the kitchen as you most often have sticky hands and so i genuinely appreciate the commitment she put in for making this post and recipe easily implemented.
With that in mind I’m encouraged presenting my own, personal formulas in a similar fashion. Many thanks for the concept.
I was fine tuning the initial formula to make it for the taste of my family. I must mention it had been a great outcome. They prized the flavour, the consistency and loved having a sweet like this in the middle of a busy week. They basically demanded more, more and more. Thus the next time I’m not going to make the same miscalculation. I’m likely to multiply the quantity .
Savoy Cake first posted on SunCakeMom.
Preheat oven to 300°F / 150°C and prepare mold by smearing butter in it.
Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)
Beat yolks with a mixer on high speed until light yellow. Add sweetener and orange and lemon zest to the beaten yolks.
Clean beaters properly before using it to whisk egg whites. Make sure they are spotlessly clean otherwise egg whites may won’t form peaks. Beat egg whites on high speed until soft peaks form. This will take a couple of minutes but it doesn’t need to be as hard as to be able to hold a spoon on its edge. Add corn starch to the beaten whites. It will support the structure of it.
Alternating between water and flour add them to the yolks. Sift the flour and the baking powder with the yolks until they are completely incorporated. We can do this with the mixer without problems. We are looking for a soft mixture here. Maybe a little bit less dense than honey so if we feel that it’s hard to mix then add some water to it one tablespoon at a time.
Use a spatula to fold the whites into the yolks-flour mixture little by little. Avoid stirring, we are trying to achieve a consistent yellowish light texture here without breaking the fluffiness of the egg whites too much.
Pour the mixture into the mold and put it into the preheated oven.
Bake it for about 50 minutes or until toothpick comes out clean. Don’t open the oven’s door during the first half an hour of baking ever!
Get cake out when top is golden brown.
After taking it out of the oven, flip it onto a cooling rack and let it cool down before slicing it up or it could collapse quite badly.