Snapguide
STEPS
INGREDIENTS

Cake used in many French desert preparations. Like the charlotte and the tiramisu. You can use for trifle, summer pudding or the volcano: https://snapguide.com/guides/make-volcano-cake-paris-style

In the old days it was done with corn flour or potato flour. Now it is made with a mixture of flour and either one of the above

In the old days it was done with corn flour or potato flour. Now it is made with a mixture of flour and either one of the above

6 eggs separated

6 eggs separated

Sugar divided: 100g add on the egg yolks and 50g for the egg whites

Sugar divided: 100g add on the egg yolks and 50g for the egg whites

Flour 140g + 60g potato flour

Flour 140g + 60g potato flour

Traditionally it was flavored with lemon zest. In the 14th century vanilla was not yet in Europe..savoie

Traditionally it was flavored with lemon zest. In the 14th century vanilla was not yet in Europe..savoie

Ust a baking tray of 22-24 CM or a square 22x22CM. Line with parchment paper

Ust a baking tray of 22-24 CM or a square 22x22CM. Line with parchment paper

Mix the 2 flours and salt. Sift

Mix the 2 flours and salt. Sift

Zest the lemon over the flour

Zest the lemon over the flour

Best egg yolks + 100 g sugar + 1 tsp vanilla. Until creamy and the color is light yellow.

Best egg yolks + 100 g sugar + 1 tsp vanilla. Until creamy and the color is light yellow.

The egg yolks are light yellow

The egg yolks are light yellow

Add the flour and fold in

Add the flour and fold in

Add the egg whites in three times and fold in

Add the egg whites in three times and fold in

Put in the prepared mould

Put in the prepared mould

Bake 40 mins at 170C (convention)

Bake 40 mins at 170C (convention)

This is the almost flag of the savoi duchy at that time. And, This would have been the presentation of this cake

This is the almost flag of the savoi duchy at that time. And, This would have been the presentation of this cake

It is the sponge cake that is the origin of every sponge cake known of today

  • 6.0 Eggs separated
  • Flour 140
  • 60.0g Potato starch or corn starch
  • 150.0g Sugar 100+50
  • Vanilla extract
  • Pinch of salt
  • 2.0Tbsp Lemon zest