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Savoy Sponge Recipe
A rich type of sponge cake mixture, made by separating the eggs and whites of eggs. In the 19th century, special tins - resembling jelly moulds - were used to display this type of cake.
Nowadays they can be sliced when cool - and filled with jam and cream, in the style of a Victoria sponge.
- 370g/12 oz Plain Flour (sieved)
- 500g/18 oz Caster Sugar
- A few drops of Vanilla essence
- 14 medium Eggs, separated
- 1 tablespoon Icing Sugar (previously hosting a Vanilla Pod, if at all possible)
- A little butter to grease the cake tin
- A little Cornflour or Plain Flour to prepare the cake tin
1. Cream the caster sugar with the egg yolks until the mixture forms ribbons.
2. Add a few drops of vanilla essence.
3. Add the sieved flour and mix well in.
4. Whisk the egg whites, until they hold peaks.
5. Fold the egg whites into the flour mixture, using a cutting motion – so as not to lose too much air.
6. Smear a very thin layer of butter inside a cake tin more than big enough to hold all the mixture – as it will rise by about 30%.
7. Dust this butter with cornflour or flour, shaking off any excess – or line the tin with silicon paper (such as ‘Bakewell’)
8. Heat the oven to 180C/350F/Gas 4.
9. Pour the mixture into the cake tin and bake in the oven until a sharp knife or skewer comes out cleanly. Check after about 35 minutes.
Allow to cool for 15 minutes before turning out and cooling on a wire rack.