Despite the name torta savoia without butter and without yeast that refers to Piedmont, this famous cake is typical of eastern Sicily. Legend has it that the recipe dates back more than 150 years, on the occasion of Sicily’s annexation to the Kingdom of Italy.
In some recipes I’ve seen it assembled in 3/4 layers and then filled with various creams, but I preferred to make it simply, also to see and understand with you what the taste and texture are, and then possibly use it in other recipes.
The Torta Savoia is delicious, less airy than a sponge cake because it is more spongy, and if made in many single layers it is certainly excellent when filled.
The recipe indicates one lemon (you use the grated zest), but two wouldn’t be bad; I sprinkled it with granulated sugar while the recipe says “powdered sugar”… and in fact, by mistake, it created a super delicious little crust on the surface!
I opened a recipe channel open to everyone and free on WhatsApp—no notifications and no sound—which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE TORTA SAVOIA Butter-free and yeast-free cake recipe
- 1.8 oz (about 1/3 cup) 00 wheat flour
- 1.8 oz (about 1/3 cup) potato starch
- 5.3 oz (about 3/4 cup) granulated sugar
- 4 eggs
- 1 lemon (zest used)
- pinch salt
- to taste powdered sugar (confectioners' sugar)
Tools RECIPE TORTA SAVOIA Butter-free and yeast-free cake recipe
PAN 22 cm (8.7 in)
- Baking pans
- Electric whisks
- Spatulas
- Parchment paper
FOR THE PREPARATION OF THE RECIPE TORTA SAVOIA Butter-free and yeast-free cake recipe
Separate the yolks and whites into two different bowls.
Beat the yolks with the granulated sugar, adding the lemon zest and a pinch of salt, and continue for a few minutes until you have a pale, frothy mixture.
Add the sifted flour and potato starch.
Whip the egg whites to stiff peaks and add them, spoonful by spoonful, to the yolk and flour mixture, folding gently from the bottom up.
Pour the batter into a pan lined with wet and well-wrung parchment paper.
Dust with sugar, let rest for a couple of minutes, and bake at 338/356°F for about 30–35 minutes.
It’s delicious and even my neighbor Franco, to whom I gave a big slice, approves!!!
ENJOY YOUR MEAL ^_^
