A light fluffy cake to start the week

Last friday, I was so happy to receive my Nordic Ware mold 

and wanted to try it immediately, so I made a gâteau de Savoie

(a sponge cake).

It was also great fun to do this photoshoot with Monchéri.

Me, keeping an eye on the details and he, rushing it

so that we could taste this cake at last.....

 Vendredi dernier, trop contente de recevoir mon moule Nordic Ware,

je me suis empressée de le tester, en faisant un gâteau de Savoie.

C'était aussi l'occasion de s'amuser comme des fous avec Monchéri

pour faire cette photo. 

Moi, faisant attention aux détails et lui pressé d'en finir

pour pouvoir enfin manger le gâteau.....

With those molds, it is impossible to miss a cake.

And they also have a liftetime warranty....super cool....

 Mine is the Heritage Bundt mold which you can find here

or here if you're in Europe

Avec des moules pareils, impossible de rater un gâteau.

En plus, ils sont garantie à vie...le top, quoi....

Le mien est le modèle Heritage Bundt que l'on peut trouver ici

ou encore ici si vous êtes en Europe.

And here is the recipe, 

which I borrowed from the wonderful Mercotte

6 whole eggs + 1 white

150g of maïzena (corn flour)

130g of sugar + 1 lemon zest

50g of sugar

a few drops of lemon juice

a pinch of salt

ice sugar + butter for the mould

Mix 130g of sugar with the grated lemon zest. Leave it aside and weigh the other ingredients. Sieve the corn flour (maïzena). Put the egg yolks in one bowl. In another bowl, put the egg whites. Add a few drops of lemon juice and a pinch of salt.

Whisk the sugar with lemon zest and the egg yolks until the mixture whitens and becomes really smooth. It must fall like a ribbon.

Butter the mold and powder with ice sugar. Preheat the oven at 220°C.

Beat the egg whites. When they start to foam, add the 50g of sugar in 3 times and beat the egg whites until soft peaks form.

With a rubber spatula, fold 1/5 of the egg whites into the egg yolks mixture. Add 1/3 of the corn flour (maïzena) and mix with the rubber spatula, gently moving it from bottom to top. Add progressively more egg whites, then the corn flour. End with the egg whites.

Pour the mixture into the mold. Smooth the surface with a spatula.

Put in the oven at 220°C for 6 mn. Then reduce the temperature to 130°C and bake for another 40 mn. (the mixture started to overflow in my mold so I had to bake it longer).

Check that it is done with a wooden pick. Unmold and let cool on a rack.

Powder with ice sugar before servir.

Notes : with those proportions, you can make one cake in a charlotte mold and another one in a round tin pan 22 cm dia or one in a big mold like the one I used.

Recette :

J'ai emprunté la recette à la merveilleuse Mercotte

Elle donne des instructions pour la faire avec un robot,

mais c'est possible sans aussi.

Vous trouverez la recette ici.

pics : my castle in spain