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The dessert, Regional

Lemon Savoy sponge cake

Savoy sponge cake is a light, butter free lemon cake for 6 people that takes 30 minutes of active work. It's made entirely the day before, rated medium difficulty, and costs about €0.80 per person. Its success depends on whipping the egg whites at the last minute and folding them in three additions for maximum airiness.

Here's the Savoy sponge cake, light as a cloud, scented with lemon, perfect with custard or stewed fruit.

Lemon Savoy sponge cake
For
6 people
Work
30 min
Total time
1 h 10
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€0.80
Calories per person
290 kcalcalculated by Kiloach, your weight coach

A Savoy sponge cake stands out for its airy, almost spongy crumb that melts on the tongue without any butter taste. The lemon brings a clean brightness that balances the sugar, and potato starch replaces part of the flour to create that particular texture, light yet slightly springy at the same time.

This is the dessert you bring out for a family meal or a dinner with friends when you want something simple to pull off but different from the usual suspects. It works across all seasons, paired with custard in winter or a berry compote in summer. It's the kind of dessert built for dinners where everything is prepped ahead.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 40 min
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

Everything happens the day before, from mixing the batter through baking and letting it cool completely in the pan. On the day itself, all that's left is to unmold the cake if you haven't already, and dust it with powdered sugar right before serving it with custard.

The ingredients

6 people

Dairy

  • Eggs 6

Pantry

  • Sugaroften in the pantry 180 g
  • Potato starchoften in the pantry 100 g
  • Flouroften in the pantry 50 g
  • Vanilla sugaroften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Powdered sugaroften in the pantry 2 tbsp

Fruits and vegetables

  • Lemon 1

Allergens Gluten, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Preheat the oven to 160°C, butter and flour a bundt or loaf pan, and finely zest the lemon.

    Brush the corners of the pan well, that's where the cake tends to stick.

  2. Separate the eggs, then whisk the yolks with 100g of sugar, the zest and lemon juice, until the mixture turns pale and doubles in volume.

    The ribbon should fall and leave a visible trail for a few seconds.

  3. Sift the flour and starch and fold them into the mixture.

    The starch keeps the cake tender, don't replace it with more flour.

  4. Whip the egg whites with a pinch of salt, add the remaining sugar in three additions, then gently fold them into the batter.

    Fold in a third of the whites vigorously, then the remaining two thirds by lifting the batter gently.

  5. Pour into the pan, bake, and let cool before unmolding. 40 min

    Don't open the oven door for the first half hour, or the cake will sink.

When it's time to serveThe final touches, right in front of your guests.

  1. Dust the cake with powdered sugar before serving it with custard.

    Use a small sieve and a light touch, like falling snow.

Our tips to get it right

  • Weigh the starch and flour rather than measuring by volume, the balance between the two is what gives the cake its airy texture.
  • Don't butter the pan too generously, too much fat keeps the batter from gripping the sides as it rises.
  • Let the cake cool completely in the pan before unmolding it, it's fragile while warm and can break apart.

The variations

  • Swap the lemon for an orange for a softer scent, keeping the same amounts of zest and juice.
  • For a kid friendly version, serve the cake plain with a berry coulis instead of custard.
  • Add a tablespoon of orange blossom water to the batter for a more fragrant note, keeping the lemon alongside it.

What to serve it with

  • Homemade custard
  • Berry compote
  • Tea or herbal infusion after the meal

Storage

The cake keeps for 2 to 3 days at room temperature under a cake dome or cloth, or in the fridge in a closed container. It freezes well once cooled, without the powdered sugar, which you add after thawing.

Questions about this recipe

Can I replace the potato starch with cornstarch?

Yes, cornstarch works just as well and gives a similar texture. Keep the same proportions, since the ratio between starch and flour is what keeps the cake light.

Why does my Savoy sponge cake sink after baking?

This usually happens from opening the oven too early or whites that aren't whipped firm enough. Bake without opening the door for the first half hour and whip the whites until stiff.

What pan should I use for this cake?

A bundt pan or loaf pan both work, as long as you butter and flour the corners well. A silicone pan also makes unmolding such a delicate cake easier.

Can I double the recipe for more guests?

Yes, but it's better to bake two separate cakes rather than one large one, to keep the baking even. The baking time would stay close to the original.

Can a lemon Savoy sponge cake be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 5 steps, when it's time to serve, 1 step.

How long does it take to make a lemon Savoy sponge cake?

Allow 1 h 10 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "medium".

How many calories are in a lemon Savoy sponge cake?

About 290 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a lemon Savoy sponge cake cost?

About €0.80 per person, that's €4.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs. Remember to ask your guests about their allergies before putting your menu together.

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