Mousseline cake or Savoie sponge cake
A light, airy French mousseline sponge cake (Biscuit de Savoie).
Ingredients
caster sugar
125 g
potato starch
65 g
eggs (separate yolks and whites)
4
butter (for greasing the pan)
20 g
salt
a pinch
Instructions
1
Preheat and prepare
Preheat the oven to 150°C. Separate the egg whites from the yolks.
2
Make the yolk batter
Using an electric mixer, beat the yolks and sugar on high speed until the mixture becomes slightly frothy. Gradually sprinkle in the potato starch and mix thoroughly.
3
Whip the egg whites
Add the salt to the egg whites and beat to stiff peaks. Then gently fold the whites into the yolk batter with a spatula, taking care not to deflate the mixture. The batter should be completely smooth.
4
Baking
Carefully grease and flour a round pan of about 22 cm. Pour in the batter and bake for about 35 minutes.
