Gâteau de Savoie facile et rapide : la recette de Mercotte !

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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