By the early 18th century, a variety of cakes bearing the moniker of the place from which they came entered the British diet and nomenclature. Hence, citrus-flavored sponge cakes or biscuits with exotic names such as Naples, Spanish, Lisbon, and Savoy were part of the British culinary landscape. Savoy cakes or biscuits were named for a region in the Western Alps, between Lake Geneva in the north and Dauphiné in the south. Nowadays, this area is shared between the modern countries of France, Italy, and Switzerland. To be honest, regardless of where they claim to have originated, all of these cakes are are essentially very light sponge cakes. Thomas Jefferson even write down a recipe for an orange-scented Savoy Cake--click here to see it!
- Grease 1 standard-size tube or bundt pan with butter and/or spray oil.
- Note: The recipe states to coat the greased pans with the following mixture: 1.5 ounces/quarter cup of superfine sugar and Half ounce/1/8 cup all-purpose flour. After pouring the mixture into the pans, turn the pans over to remove any excess.
- I find this can cause sticking in my vintage pans, so you can decide to do this or not. Note: if you do not do this step, you can compensate by sprinkling granulated sugar over the fully baked cakes hot from the oven.
- Heat oven to 350º F.
|Image a classic sponge cake form from Mrs. Beeton (London,1861)|
- 5 Large Eggs, Divided and Placed in Separate Large Mixing Bowls
- 1 Cups Granulated Sugar
- Grated Zest of Half a Lemon
- 1 1/4 Cups All Purpose Flour
|Savoy Cake Batter: Light and Airy|
- 4 Large Eggs, Separated
- Juice of 1/4 a Lemon
- Grated Rind of Half a Lemon
- 3/4 Cups Granulated Sugar (plus extra for coating tops of biscuits)
- 3/4 Cups All-Purpose Flour (weight = 3.75 ounces of flour so don't over pack!)
Heat Oven to 350º F.
5. Pipe the batter in 1-inch wide by 4-inches long rows onto a parchment-lined cookie sheet or into a sponge finger/Naples Biscuit pan such as this one: