Savoy Cake (“Gâteau de Savoie”) – a classic French sponge cake that’s light as air and melts in your mouth. Made with simple pantry ingredients, it starts with a fluffy meringue, gently folded with egg yolks, citrus zest, and a delicate flour-cornstarch blend. Very easy to make, and perfect with tea!
What is Savoy Cake?
Savoy Cake or “Gâteau de Savoie” is a traditional French sponge cake known for its incredibly light, airy texture and delicate sweetness. Made without butter, it relies on whipped egg whites for its signature fluffiness, creating a melt-in-your-mouth bite. With hints of citrus and a tender crumb, it’s a simple yet elegant treat—perfect for pairing with tea, coffee, a dusting of powdered sugar, or a spoonful of your favorite jam!
Why you should try this recipe
- Very easy to make – Despite its elegant appearance, Savoy Cake comes together with just a few simple ingredients and techniques. With no butter or complicated steps, this beginner-friendly recipe yields a light, airy texture with minimal effort.
- An underrated French baking treasure – While classics like brioche and madeleines often steal the spotlight, Savoy Cake has been a cherished French delicacy for centuries. Its unique texture, delicately crumbly yet cloud-like, makes it a hidden gem worth discovering. If you love exploring traditional French desserts, you might also enjoy French Rice Pudding “Riz Au Lait”, Invisible Apple Cake “Gâteau Invisible Aux Pommes”, or Rustic French Rhubarb Tart!
- A perfect travel-friendly cake – As part of the “gâteaux de voyage” category (literally meaning “travel cake”), Savoy Cake was traditionally designed to withstand long journeys. Unlike frosted or cream-filled cakes, it holds its shape beautifully, making it the perfect treat to bring as a gift when visiting friends—no more messy, ruined cakes after a car ride!
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Cornstarch – This ingredient is key to achieving the cake’s signature light, soft crumb. If you don’t have cornstarch on hand, you can easily substitute it with potato starch for a similar effect. Got leftover cornstarch? Use it in my Crispy Spicy Tofu or Almond Flour Chocolate Cake.
- Citrus – I love using a combination of lemon and lime in this cake. Lime was introduced to Savoy Cake recipes by the famous French pastry chef Gaston Lenôtre in the 1970s, and I think it adds a wonderful depth of flavor when paired with lemon. For the best taste, use organic lemons and limes, as this recipe calls for their zests only. The leftover lime and lemon juice shouldn’t go to waste—use it to make my refreshing Mango Cucumber Salad or Shirazi Salad!
- Eggs – Eggs are the backbone of this cake, so quality really matters! For the best results, opt for free-range organic eggs, as they will help give the cake both lightness and richness. Have extra eggs? Put them to delicious use with Poached Eggs In Brie Sauce or classic French Baked Eggs “Oeufs en Cocotte”.
Love French cakes? Check out my Invisible Apple Cake or Chocolate Loaf Cake with Chocolate Almond Glaze!
How to make Savoy Cake?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Prepare the pan – Preheat the oven to 325°F (170°C). Using a baking brush, grease a bundt pan with soft, unsalted butter (Image 1). Sprinkle sugar over the buttered surface, then turn the pan to ensure it’s fully coated (Image 2). Place the pan in the fridge while you prepare the cake.
Step 2. Make the meringue – Separate the egg whites from the yolks. Place the whites in a large mixing bowl with the salt. Whisk until foamy, then gradually add the sugar in ⅓ portions, whisking for 1 minute after each addition (Image 3). Continue whisking until stiff peaks form (Image 4), about 5 minutes in total. Finish by turning the mixer to full speed for 10 seconds to firm up the whites.
Step 3. Incorporate the yolks and citrus – Add the egg yolks and lemon and lime zest to the meringue (Image 5). Using the same mixer, mix on low speed until just combined, scraping the sides to ensure everything is fully incorporated (Image 6). Once combined, stop mixing—be careful not to overwork the batter.
Step 4. Fold in the dry ingredients – Sift the cornstarch and flour over the meringue mixture (Image 7), then, using a rubber spatula, gently fold them in by scooping from the bottom and lifting the mixture over the top (Image 8). Be careful to maintain the airiness of the meringue—avoid stirring to preserve the light texture.
Step 5. Bake the cake – Transfer the batter into the bundt pan (Image 9). Bake for 35 minutes, or until the cake is risen, golden, and a toothpick inserted comes out clean (Image 10).
Step 6. Remove from the pan – Remove the cake from the pan and place it directly onto a cake stand or plate. Let the cake cool completely, then finish by dusting with powdered sugar (Image 11) and enjoy!
Nim Keys – Useful Savoy Cake Tips
- Weigh your ingredients – Precision is key in baking. A digital kitchen scale is more accurate than measuring cups, ensuring consistent results. Since weight is exact and volume can vary, a scale eliminates inconsistencies. A kitchen scale will always deliver better results than cups and tablespoons.
- Choose the right pan – Traditionally, Savoy cake is baked in a Savoy or Kugelhopf pan, but modern versions work beautifully in a Bundt pan. Avoid soft silicone molds, as they won’t create the traditional crackly crust. Instead, opt for a non-stick, formed aluminum pan for the best results and easy cake removal.
- Butter and sugar the pan – Greasing the pan with butter and dusting it with sugar creates the cake’s signature crisp, crackly crust. Don’t skip this step!
- Use room-temperature eggs – Cold eggs won’t whip properly. Let them sit at room temperature for at least 30 minutes before baking to achieve the best fluffy meringue consistency.
- Gradually add the sugar – Incorporate the sugar in three stages to strengthen the meringue’s structure. This ensures it remains light and airy while staying stable enough to be combined with the other ingredients without collapsing.
- Handle the batter gently – When folding in the dry ingredients, mix gently to avoid deflating the batter. Use a folding motion (scoop from the bottom and lift it over the top) rather than stirring. This helps keep the meringue light and airy. Overmixing will result in a denser cake, which is exactly what we’re trying to avoid for a fluffy Savoy cake!
- Eliminate air pockets – As you pour the batter into the pan, gently press it down with a rubber spatula to remove air pockets. Then, tap the pan on the counter a few times to help the batter settle evenly. If you don’t mind a more rustic look, you can skip this step.
- Avoid using a cooling rack – Let the cake cool in the pan for a few minutes before carefully unmolding it onto a cake stand or serving dish. Avoid using a cooling rack, as the cake top will become sticky due to the meringue and will stick to the rack.
Recipe FAQs
Savoy cake stays wonderfully moist for several days! It can be kept at room temperature for 3 to 4 days, but if you want to keep it longer, you can freeze it for up to 3 months. Just be sure to wrap it tightly in plastic wrap and foil before freezing to preserve its freshness.
Yes! While it’s at its best the day it’s made, Savoy cake can easily be prepared a day in advance. Just let it cool completely, then store it in an airtight container to keep it fresh.
Absolutely! You can easily personalize the flavor by adding ingredients like vanilla, orange zest, or almond extract to the batter. Want to make it even more special? Serve it with a dollop of whipped cream or a swirl of your favorite jam for extra flavor!
If you tried this Savoy Cake “Gâteau de Savoie” or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Savoy Cake “Gâteau de Savoie”
PRINT SAVEINGREDIENTS
- 15 g (1 tablespoon) unsalted butter (soft, to grease the pan)
- 6 free-range eggs (at room temperature)
- ⅛ teaspoon fine sea salt
- 200 g (1 cup) granulated sugar (+ more to coat the pan)
- 1 lemon (zest only)
- 1 lime (zest only)
- 75 g (½ cup + 1 tablespoon) cornstarch (or potato starch)
- 75 g (½ cup) all-purpose flour
- powdered sugar (to dust on top of the cake)
INSTRUCTIONS
- Prepare the pan – Preheat the oven to 325°F (170°C) with the fan on. Using a baking brush, grease a bundt pan with butter. Sprinkle 1 or 2 tablespoons of sugar over the buttered surface, then turn the pan to ensure it’s fully coated. Place the pan in the fridge while you prepare the cake.
- Make the meringue – Separate the egg whites from the yolks. Place the whites in a large mixing bowl with the salt. Whisk until foamy, then gradually add the sugar in ⅓ portions, whisking for 1 minute after each addition. Continue whisking until stiff peaks form, about 5 minutes in total. Finish by turning the mixer to full speed for 10 seconds to firm up the whites.
- Incorporate the yolks and citrus – Add the egg yolks and lemon and lime zest to the meringue. Using the same mixer, mix on low speed until just combined, scraping the sides to ensure everything is fully incorporated. Once combined, stop mixing—be careful not to overwork the batter.
- Fold in the dry ingredients – Sift the cornstarch and flour over the meringue mixture. Using a rubber spatula, gently fold them in by scooping from the bottom and lifting the mixture over the top. Continue folding until fully combined, being careful not to deflate the meringue.
- Bake the cake – Transfer the batter into the bundt pan. Bake for 35 minutes, or until the cake is risen, golden, and a toothpick inserted comes out clean.
- Remove from the pan – Remove the cake from the pan and place it directly onto a cake stand or plate. Let the cake cool completely, then finish by dusting with powdered sugar and enjoy!
NOTES
- Weigh your ingredients – While I’ve included volume measurements (cups and spoons), use metric gram measurements if possible. A digital kitchen scale is more accurate than cups, ensuring precise, consistent results. Since weight is exact and volume can vary, a scale eliminates inconsistencies and will invariably give better results.
- Choose the right pan – Traditionally, Savoy cake is baked in a Savoy or Kugelhopf pan, but modern versions work beautifully in a Bundt pan. Avoid soft silicone molds, as they won’t create the traditional crackly crust. Instead, opt for a non-stick, formed aluminum pan for the best results and easy cake removal.
- Butter and sugar the pan – Greasing the pan with butter and dusting it with sugar creates the cake’s signature crisp, crackly crust. Don’t skip this step!
- Use room-temperature eggs – Cold eggs won’t whip properly. Let them sit at room temperature for at least 30 minutes before baking to achieve the best fluffy meringue consistency.
- Gradually add the sugar – Incorporate the sugar in three stages to strengthen the meringue’s structure. This ensures it remains light and airy while staying stable enough to be combined with the other ingredients without collapsing.
- Handle the batter gently – When folding in the dry ingredients, mix gently to avoid deflating the batter. Use a folding motion (scoop from the bottom and lift it over the top) rather than stirring. This helps keep the meringue light and airy. Overmixing will result in a denser cake, which is exactly what we’re trying to avoid for a fluffy Savoy cake!
- Eliminate air pockets – As you pour the batter into the pan, gently press it down with a rubber spatula to remove air pockets. Then, tap the pan on the counter a few times to help the batter settle evenly. If you don’t mind a more rustic look, you can skip this step.
- Avoid using a cooling rack – Let the cake cool in the pan for a few minutes before carefully unmolding it onto a cake stand or serving dish. Avoid using a cooling rack, as the cake top will become sticky due to the meringue and will stick to the rack.
I had no idea Savoy Cake was this good! So light! Super easy to make, and disappeared in minutes with some whipped cream and berries.
So glad you enjoyed it, Meagan! Thank you for trying the recipe!