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The history of the sponge cake takes us to the mountains, and more specifically, to the Alps: this is said to be where the Gâteau de Savoie (Savoy cake) originates from, a type of sponge cake which keeps very well. Practical and simple to make, this cake was very quickly adopted by seamen, as a treat on their travels. It is its unique, airy and honeycombed texture that gave it its name.
The French Southern and Antarctic Lands are composed of a large number of island and archipelagos that constitute part of the overseas French territory since 1955. These are areas with extraordinary and huge natural reserves, experiencing intense climates, some of which can only be accessed via the sea.
The sponge cake is created from a base of beaten egg yolks and sugar to obtain a very smooth mixture, before adding the flour, yeast, and stiff-beaten egg whites. Soft and light, this recipe can be flavoured (lemon zest, cinnamon, orange blossom) and accompanied with fruit.
Preparation time: 30 min– Cooking time: 45 min
• 5 eggs
• 150g sugar
• 200g flour
• 1 packet chemical yeast
• 1 pinch salt
1. Separate the egg yolks.
2. Mix the yolks with the sugar until frothy.
3. Add the yeast to the flour before adding to the egg yolks.
4. Beat the egg whites until stiff, adding a pinch of salt. Add to the mixture.
5. Pour into a greased cake tin and place in the oven for 45 minutes at 160°C.
Suggested accompaniment: red fruit in season, slices of blood orange etc.