Gâteau de Savoie
Author: Tristan Rousselot
Servings: 1 cake


  • 95g Egg Yolk
  • 90g Sugar (1)
  • 5g PROVA Gourmet Madagascar Bourbon Vanilla Powder
  • 62g Bread Flour
  • 62g Potato Starch
  • 130g Egg Whites
  • 30g Acacia Honey
  • 20g Sugar (2)
  • 2g Powdered Egg Whites
  • 60g Butter, unsalted (1)
  • 40g Butter, unsalted (2) (softened)
  • 50g Brown Sugar
  • 30g Sucre Neige (non-melting sugar)


1. In the bowl of a stand mixer with the whisk attachment, whip together egg yolks, first amount of sugar, and vanilla powder. Sift together bread flour and potato starch and set aside.
2. In a clean mixer bowl, combine together egg whites, honey, second amount of sugar, and egg white powder. Whip to stiff peaks.
3. Melt first amount of butter and combine with a small amount of egg yolk mixture. Incorporate whipped egg whites with remaining amount of egg yolks.
4. Gently fold flour and potato starch into egg mixture, then add butter mixture.
5. Grease savoy cake mold with softened butter and dust with brown sugar, removing any excess. Add cake batter and bake at 320°C for 40 minutes. Allow to cool before removing from mold.
6. Decorate by sprinkling with sucre neige.