Who would have thought that a cake as fussy as a Savoy Cake can survive the turmoil of centuries, nearly unscathed by the frivole of culinary trends.

As I lately have a little time, I was searching on the internet last week. Looking to find new, intriguing tips, inspiring dishes that I’ve never tasted before, to surprise my loved ones with. Looking for a long time but could not discover too many interesting stuff. Just before I wanted to give up on it, I stumbled on this fabulous and easy treat simply by accident on Suncakemom. It seemed so delicious on its photos, that called for rapid action.

It had been simple enough to imagine just how it is created, its taste and how much my hubby might love it. Mind you, it is quite simple to please him when it comes to desserts. Anyway, I visited the blog and then followed the precise instuctions that have been accompanied by great images of the task. It really makes life quite easy. I can imagine that it’s a slight inconvenience to shoot photos in the middle of baking in the kitchen as you may typically have gross hands therefore i highly appreciate the hard work she put in to build this blogpost and recipe conveniently followed.

Having said that I’m encouraged presenting my own, personal dishes in a similar fashion. Many thanks for the concept.

I was tweaking the original recipe create it for the taste of my loved ones. Need to tell you it had been a great success. They enjoyed the flavour, the consistency and enjoyed having a treat like this in the middle of a stressful workweek. They basically demanded more, a lot more. Hence the next time I am not going to commit the same mistake. I’m going to multiply the volume .

You can find the original Savoy Cake Recipe and more at SunCakeMom

Preheat oven to 300°F / 150°C and prepare mold by smearing butter in it.

Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)

Beat yolks with a mixer on high speed until light yellow. Add sweetener and orange and lemon zest to the beaten yolks.

Clean beaters properly before using it to whisk egg whites. Make sure they are spotlessly clean otherwise egg whites may won’t form peaks. Beat egg whites on high speed until soft peaks form. This will take a couple of minutes but it doesn’t need to be as hard as to be able to hold a spoon on its edge. Add corn starch to the beaten whites. It will support the structure of it.

Alternating between water and flour add them to the yolks. Sift the flour and the baking powder with the yolks until they are completely incorporated. We can do this with the mixer without problems. We are looking for a soft mixture here. Maybe a little bit less dense than honey so if we feel that it’s hard to mix then add some water to it one tablespoon at a time.

Use a spatula to fold the whites into the yolks-flour mixture little by little. Avoid stirring, we are trying to achieve a consistent yellowish light texture here without breaking the fluffiness of the egg whites too much.

Pour the mixture into the mold and put it into the preheated oven.

Bake it for about 50 minutes or until toothpick comes out clean. Don’t open the oven’s door during the first half an hour of baking ever!

Get cake out when top is golden brown.

After taking it out of the oven, flip it onto a cooling rack and let it cool down before slicing it up or it could collapse quite badly.

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