Biscuit de Savoie

By norsegal8

This lovely cake bears the name of the Savoy region in the French Alps, where it is said to have originated. Biscuit de Savoie makes an excellent cake layer and, after dousing with syrup, is exceptionally light, soft and moist without ever becoming soggy. It can be used interchangably with a génoise and is a specially refreshing alternative for summertime cakes.
For a tender texture, it is essential to moisten the baked Biscuit de Savioe with at least 1/4 cup syrup for each egg used in the batter. Another rule of thumb is to use syrup equal in weight to the baked and trimmed biscuit. This will transform the biscuit from dry and rubbery to moist and dissolving.

Ingredients

• 8 large eggs, separated
• 1 cup sugar
• 2 1/2 teaspoons vanilla
• 1 tablespoon warm water
• 1 cup + 2 tablespoons sifted cake flour
• 1/2 cup + 1 tablespoon cornstarch
• 1 teaspoon cream of tartar
• SYRUP
• 3/4 cup + 2 tablespoons sugar
• 1 1/2 cups water
• 6 tablespoon liqueur of your choice

Details

Servings 12

Preparation

Step 1

Preheat the oven to 325°F. Grease the BOTTOMS ONLY of 3 9-inch cake pans. Do not grease or flour the sides. Line the bottoms with parchment paper.

In a large mixing bowl, beat the egg yolks and 2/3 cup sugar on high speed for 5 minutes or until the mixture is very thick and ribbons when dropped from the beater. Lower the speed and beat in the vanilla and water. Increase to high speed and beat for 30 seconds or until it thickens again.

Stir together the flour and cornstarch. Sift over the yolk mixture without mixing in and set aside.

In another large mixing bowl beat the whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 1/3 cup sugar, beating until stiff peaks form when the beater is raised slowly. Add 1/3 of the whites to the yolk mixture and with a large balloon whisk , skimmer or rubber spatula fold until incorporated. Gently fold in the remaining whites.

Pour into the prepared pans. Bake for 25 minutes or until a cake tester inserted in the center comes out clean. Loosen the sides with a small metal spatula and unmold at once onto lightly greased racks and reinvert to cool. The firm upper crust prevents falling and results in a light texture.

Trim the crust when ready to complete the cake and sprinkle the syrup evenly on all sides.

TO MAKE SYRUP;
In a small saucepan with a tight-fitting lid bring the sugar and water to a rolling boil, stirring constantly. Cover immediately, remove from the heat, and cool. Transfer to a liquid measuring cup and stir in the liqueur. If the syrup has evaporated slightly, add enough water to equal 2 cups.