Martine's gâteau de Savoie from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 11) by Dorie Greenspan

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Notes about this recipe

  • Zosia on January 09, 2016

    Baked in a bundt, pan, this cake was light and spongy, had a lovely vanilla flavour, and appeared to be moist but wasn't really, though it wasn't dry either - it just needed to be served with something moist. Fortunately, it had the ability to absorb liquid without disintegrating so a fruit compote was a good accompaniment. It was very good with Dorie's roasted strawberries. Of course, my results were probably affected by the changes I made: I reduced the sugar by 100g and used cake & pastry flour (lower protein flour). I also successfully baked this in a 10-cup pan (smaller than recommended); the cake did rise above the top of the pan but the batter didn't spill over. I don't think I'll make this again since chiffon cakes offer a similar light, spongy texture but are also moist.

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