Gateau de Savoie

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Time
Cook: 60 min Total: 60 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (12)
  1. Grate the lemon very finely.
  2. Mix it thoroughly with the sugar.
  3. Set it where it will become very dry.
  4. Dry the flours and sift them.
  1. Beat the yolks, the whole egg and the sugar together until very light and creamy. This should take about half-an-hour.
  2. Then sift in the flour and potato flour gently, and beat lightly with a whisk.
  3. Add the whites, which should be whisked to a stiff froth.
  4. Mix lightly.
  1. Butter a mould and sprinkle powdered sugar in it.
  2. Pour the mixture into it gently.
  3. Set the mould in a moderate oven, over a tin containing hot ashes, and put a piece of greased paper over the cake.
  4. Bake for about an hour.
Original Text
*Gateau de Savoie ¹⁄₂ lb. powdered sugar 12 yolks of eggs 6 whites ” 1 whole egg 5 ozs. potato flour 5 ozs. finest flour The grated peel of a lemon and a half Grate the lemon very finely. Mix it thoroughly with the sugar. Set it where it will become very dry. Dry the flours and sift them. Beat the yolks, the whole egg and the sugar together until very light and creamy. This should take about half-an-hour. Then sift in the flour and potato flour gently, and beat lightly with a whisk. Add the whites, which should be whisked to a stiff froth. Mix lightly. Butter a mould and sprinkle powdered sugar in it. Pour the mixture into it gently. Set the[Pg 13] mould in a moderate oven, over a tin containing hot ashes, and put a piece of greased paper over the cake. Bake for about an hour.
Notes
—