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 most recently have a little time, I had been searching on the web last week. Trying to find new, intriguing tips, inspiring meals that I have never tested before, to surprise my family with. Hunting for a long time but couldn’t find too many interesting stuff. Just before I wanted to give up on it, I came upon this fabulous and easy treat simply by accident on Suncakemom. The dessert looked so mouth-watering on its image, that required immediate actions.

It was not so difficult to imagine the way it is created, its taste and just how much boyfriend will love it. Mind you, it is rather simple to delight the man when it comes to treats. Anyway, I got into the website and followed the comprehensive instuctions that were accompanied by impressive shots of the process. It really makes life rather easy. I could suppose it is a slight hassle to shoot snap shots in the middle of baking in the kitchen because you most often have gross hands therefore i sincerely appreciate the hard work she placed in to make this blogpost .

With that said I am encouraged presenting my own, personal recipe in a similar fashion. Many thanks the thought.

I had been fine tuning the original recipe to make it for the taste of my loved ones. I can say it turned out a terrific outcome. They loved the flavor, the overall look and loved getting a delicacy like this in the middle of a stressful week. They ultimately requested more, a lot more. So the next occasion I’m not going to commit the same miscalculation. I’m gonna multiply the quantity .

Thanks for SunCakeMom who made the Savoy Cake a reaility

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.