Gâteau de Savoie facile et rapide : la recette de Mercotte
Gâteau de Savoie facile et rapide : la recette de Mercotte ! is a easy French recipe that serves 8. 150 calories per serving. Recipe by Il était une fois la pâtisserie on YouTube.
Prep: 22 min | Cook: 30 min | Total: 1 hr 7 min
Cost: $1.95 total, $0.24 per serving
Ingredients
- 4 pieces Eggs (large, room temperature)
- 120 g Granulated Sugar (divided: 100 g for meringue, 20 g for yolk mixture)
- 120 g All-Purpose Flour (sifted)
- 30 g Cornstarch (sifted with flour)
- 30 g Unsalted Butter (softened, for greasing the mold)
- 30 g Brown Sugar (Cassonade) (sprinkled on the bottom of the mold for a caramelised crust)
- 20 g Powdered Sugar (for dusting after baking)
- 1 tsp Lemon Zest (optional, adds fresh aroma)
Instructions
Separate eggs
Separate the egg whites from the yolks, placing whites in a clean, dry mixing bowl and yolks in a small separate bowl. Keep the yolks aside for later.
Time: PT2M
Whip egg whites with sugar
Using the electric hand mixer on medium speed, whisk the egg whites. When they become frothy, gradually add 100 g of granulated sugar while continuing to whisk. Increase to high speed and whisk until stiff peaks form (the “bird’s beak” test).
Time: PT10M
Whisk yolks
Add the remaining 20 g of sugar to the yolks and whisk on high speed for about 10‑15 seconds until slightly thickened.
Time: PT1M
Sift dry ingredients
Combine the sifted all‑purpose flour and cornstarch in a bowl and sift them together over the whisked egg whites to avoid lumps.
Time: PT2M
Fold yolks into whites
Add the whisked yolks to the meringue and gently fold with a rubber spatula using a lifting‑and‑turning motion until just incorporated.
Time: PT2M
Incorporate dry ingredients
Gradually fold the sifted flour‑cornstarch mixture into the batter, scraping the bottom of the bowl to retrieve any settled flour. Continue until the batter is smooth and no streaks remain.
Time: PT2M
Prepare the mold
Lightly butter the silicone Savoie mold, then sprinkle the bottom evenly with the 30 g of brown sugar, tapping gently to spread it into a thin layer.
Time: PT2M
Bake the cake
Pour the batter into the prepared mold, tap the mold lightly on the countertop to release any large air bubbles, then place it on a baking sheet and bake in a pre‑heated oven at 180°C for 25‑30 minutes, or until the top is lightly golden and a skewer inserted comes out clean.
Time: PT30M
Temperature: 180°C
Cool, demould and finish
Allow the cake to cool in the mold for about 5 minutes, then gently unmould onto a cooling rack. Dust generously with powdered sugar before serving. Optional: serve with a spoonful of jam or a drizzle of lemon glaze.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 3 g
- Carbohydrates
- 25 g
- Fat
- 4 g
- Fiber
- 0.5 g
Dietary info: Vegetarian
Allergens: Eggs, Wheat (gluten), Dairy (butter)
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake flour
- Instead of Cornstarch: Potato starch
- Instead of Unsalted Butter: Margarine
- Instead of Brown Sugar (Cassonade): Light brown sugar
- Instead of Lemon Zest: Vanilla powder
Equipment Needed
- Mixing Bowl
- Electric Hand Mixer or Whisk
- Fine Mesh Sieve
- Silicone Savoie Mold (22 cm)
- Spatula (rubber)
- Cooling Rack
- Measuring Scale
- Oven
Critical Steps — Do Not Skip
- Achieving stiff peaks in the egg‑white meringue
- Folding the batter gently to retain air
- Sifting flour and cornstarch thoroughly
- Greasing the mold and adding brown sugar for the caramelised base
Chef Tips from the Video
- Use room‑temperature eggs for better volume.
- A pinch of cream of tartar in the egg whites helps stabilize the meringue.
- If you like extra aroma, add 1 tsp of lemon zest or ½ tsp vanilla powder with the dry ingredients.
Troubleshooting
The cake collapsed after baking
Make sure not to over‑beat the egg whites and fold the batter gently; also avoid opening the oven door early.
Lumpy texture
Sift the flour and cornstarch thoroughly and fold the dry mixture slowly to incorporate any settled flour at the bottom of the bowl.
Dry or crumbly cake
Check that the sugar was added gradually to the whites and that the batter was not over‑mixed, which can deflate the meringue.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month.
Room temperature: Can sit at room temperature for 1 day, but will dry out.
Make-Ahead Tips
- The cake can be baked a day ahead and kept sealed; dust with powdered sugar just before serving.
- If freezing, thaw at room temperature and refresh the powdered sugar topping.
Frequently Asked Questions
What is the cultural significance and history of Biscuit de Savoie in French cuisine?
Biscuit de Savoie, also known as Savoie cake, originates from the Savoy region in the French Alps. Historically it was a simple, airy cake made with few ingredients, ideal for mountain dwellers needing a light yet energizing snack. Over time it became a beloved tea‑time treat throughout France.
What are the traditional regional variations of Biscuit de Savoie in French cuisine?
In the Alpine valleys, the cake is sometimes flavored with kirsch or orange blossom water. In other French regions, bakers add almond flour or a swirl of jam inside the batter. The core technique—whipped egg whites and a light flour base—remains the same.
How is Biscuit de Savoie traditionally served in the Savoy region of France?
Traditionally it is served plain, dusted with powdered sugar, and enjoyed with a cup of black tea or coffee. It can also be sliced and topped with a thin layer of fruit jam, honey, or a drizzle of melted chocolate for special occasions.
During which French celebrations or occasions is Biscuit de Savoie commonly enjoyed?
Biscuit de Savoie is popular at family gatherings, afternoon tea, and during the fête des vendanges (harvest festivals) in the Alps. Its light texture makes it a favorite for brunches and birthday desserts in France.
What other French dishes pair well with Biscuit de Savoie?
It pairs beautifully with fresh fruit compotes, clotted cream (crème fraîche épaisse), or a dollop of vanilla‑flavored yogurt. For a more indulgent pairing, serve it alongside a warm caramel sauce or a scoop of vanilla ice cream.
What makes Biscuit de Savoie special or unique in French pastry tradition?
Its hallmark is the ultra‑light, almost souffle‑like crumb achieved by folding a stiff egg‑white meringue with sifted flour and cornstarch. The technique yields a cake that feels airy yet has a delicate buttery crust from the brown‑sugar base.
What are the most common mistakes to avoid when making Biscuit de Savoie at home?
Common errors include over‑beating the egg whites, over‑mixing the batter, and opening the oven too early. Each of these can deflate the meringue, resulting in a dense or collapsed cake.
Why does this Biscuit de Savoie recipe use cornstarch in addition to flour?
Cornstarch reduces the gluten development that flour alone would create, keeping the crumb exceptionally tender and preventing the cake from becoming rubbery.
Can I make Biscuit de Savoie ahead of time and how should I store it?
Yes, bake the cake a day ahead, let it cool completely, then wrap it tightly in plastic wrap. Store in the refrigerator for up to three days or freeze for up to one month. Dust with powdered sugar just before serving.
What texture and appearance should I look for when the Biscuit de Savoie is done?
The top should be lightly golden with a subtle crust, and the cake should spring back gently when pressed. A skewer inserted into the centre should come out clean, and the interior should be fluffy and moist.
What does the YouTube channel Il était une fois la pâtisserie specialize in?
The YouTube channel Il était une fois la pâtisserie specializes in classic French patisserie recipes, offering step‑by‑step tutorials that focus on technique, traditional flavors, and accessible home‑cooking adaptations.
How does the YouTube channel Il était une fois la pâtisserie's approach to French baking differ from other French cooking channels?
Il était une fois la pâtisserie emphasizes clear visual cues, minimal equipment, and practical tips for home bakers, whereas many other French channels focus on professional‑level techniques or elaborate plating. The channel aims to make authentic French pastries achievable for everyday cooks.
Last updated: August 20, 2026
