Gateau de Savoie

1. 1

   Preheat the oven to 325 degrees, and grease a 10-inch Bundt pan.

2. 2

   Mix together the egg yolks, granulated sugar, and salt in the bowl of an electric mixer, and beat until they are pale yellow and make a thick ribbon, about 3 minutes.

3. 3

   Mix in the vanilla and the lemon zest.

4. 4

   Stir the potato starch or cornstarch with the flour or matzo cake meal in a bowl, and then gently fold it into the egg-yolk mixture.

5. 5

   Beat the egg whites to stiff peaks in a clean bowl with clean beaters.

6. 6

   Mix a third of the egg whites into the egg-yolk batter, and then gently fold in the remainder of the egg whites.

7. 7

   Pour the batter into the greased pan, and bake for 35 to 40 minutes, or until a toothpick inserted into the middle of the cake comes out dry.

8. 8

   Unmold the cake immediately onto a rack, and allow to cool completely.

9. 9

   Dust with confectioners sugar, and serve as is or with fruit syrup, strawberries, whipped cream, or ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.