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.

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.

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.

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.

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.

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.

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.

Cornstarch reduces the gluten development that flour alone would create, keeping the crumb exceptionally tender and preventing the cake from becoming rubbery.

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.

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.

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.

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.