Gateau de Savoie

A traditional French cake renowned for being as light as a feather. Serve as is or with cream and berries on the side.

Gateau de Savoie. Credit: Plat du Tour

• serves

  8

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 4 eggs, separated
• 125 g caster sugar
• 1 orange, zested
• 1 tbsp orange blossom water
• 1 tsp vanilla extract
• 75 g (½ cup) plain flour
• 50 g cornflour
• ¼ tsp fine salt
• Icing sugar, to dust

Glaze

• 2 tbsp unsalted butter
• 100 g orange marmalade
• 1 tbsp Grand Marnier
• 1 pinch sea salt

Cooling time: 15 minutes.

Instructions

1. Pre-heat a fan forced oven to 160˚C. Spray a bundt tin with oil spray.
2. Place the egg yolks, 75 g sugar, orange zest, orange blossom water and vanilla in a bowl and use a handheld whisk to combine until a thick sabayon forms. Sift the flours and salt onto the sabayon, then use a spatula to gently fold together.
3. Place the whites and the remaining sugar in a large bowl and whisk until stiff peaks form. Genty fold the meringue through the flour mixture, then pour into the bundt tin. Bake for 30 minutes or until a skewer inserted into the centre withdraws clean. Stand the cake in the tin for 5 minutes, then turn out onto a wire rack to cool slightly.
4. Meanwhile, for the glaze, place the butter and marmalade in a small saucepan and stir over low heat until the butter has melted and is well combined. Stir in the Grand Marnier and salt, then remove from the heat and set aside to cool.
5. Once the cake has cooled slightly, brush the marmalade glaze over the top, dust with icing sugar and serve warm or at room temperature.

Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.

Join Guillaume Brahimi for Plat du Tour, each night during the live stage of the Tour de France exclusive broadcast on SBS. Episodes will also be available at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.