GÂTEAU DE SAVOIE

A LIGHT SOUVENIRS FROM THE FRENCH ALPS

My interior design project in the French Alps has brought me back to Savoie, a mountain region I love—not only for its extraordinary landscapes and architecture, but also for its culinary traditions.

Among the tastes of Savoie, the Gâteau de Savoie is perhaps the one I most enjoy bringing home to my Paris kitchen.

Created in the fourteenth century, the Gâteau de Savoie is known for its remarkable lightness. Traditionally made without butter in the batter, its delicate texture comes from whipped eggs, folded gently with sugar, flour and starch. The result is airy, elegant and beautifully simple.

It is also one of the easiest regional cakes to recreate at home. I like it served simply, with a dusting of icing sugar or, in winter, with a little warm chocolate.

MY GÂTEAU DE SAVOIE

Recipe by Constance de la Roque

Ingredients

For a 22 cm cake mould:

• 6 eggs

• 180 g caster sugar

• 90 g plain flour

• 90 g cornflour

• The finely grated zest of one lemon

• 1 teaspoon vanilla extract

• A pinch of salt

• Icing sugar, for serving

• A little butter and flour for the mould

Step 1 : Prepare the cake mould and ingredients

Preheat the oven to 170°C. Lightly butter and flour the mould

Step 2 : Whisk the egg yolks and sugar

Separate the egg whites from the yolks. In a large bowl, whisk the egg yolks with the sugar until the mixture becomes pale and thick. Add the vanilla and lemon zest.

Step 3 : Prepare the flour and egg whites

Sift the flour and cornflour together. In a separate bowl, whisk the egg whites with a pinch of salt until they form firm, glossy peaks.

Step 4 : Create the batter

Gently fold one-third of the whipped egg whites into the egg-yolk mixture. Sift half of the flour mixture over it and fold carefully with a spatula. Continue adding the remaining flour mixture and egg whites gradually, folding gently until everything is combined.

Step 5 : Bake and finish

Pour the batter into the prepared mould and smooth the surface. Bake for 35 to 40 minutes, until the cake is golden.

To check that it is ready, insert a wooden skewer or toothpick into the centre. It should come out clean.

Leave the cake to cool in the mould for a few minutes, then gently turn it out onto a serving plate. Once completely cool, finish with a generous dusting of icing sugar.

THE POSH EDIT

I love serving the Gâteau de Savoie on my favourite porcelain, finished with a light dusting of icing sugar. I particularly enjoy it with a glass of Champagne, although it is equally delicious with hot tea or coffee.

For me, this cake captures something essential about the French Alps: it is delicate, light and beautifully authentic. It is a taste of Savoie that I can bring back to Paris—and one of the loveliest souvenirs to keep in my kitchen.