Despite the name Savoia cake without butter and 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 ago, when Sicily was annexed to the Kingdom of Italy.
In some recipes, I have seen it decomposed into 3/4 discs 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 like to possibly use it in other recipes.
The Savoia cake is delicious, less soft than a sponge cake because it is more spongy, and if made in many single discs, it is certainly excellent filled.
The recipe calls for one lemon (grated zest is used), but even two are fine; I sprinkled it with granulated sugar while the recipe says “powdered sugar”… and in fact, by mistake, a super delicious crust was created on the surface!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a channel for free and open recipes to everyone on WhatsApp with 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 a sweet and a savory recipe!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients SAVOIA CAKE Recipe without butter and yeast
- 1/3 cup all-purpose flour
- 1/3 cup potato starch
- 3/4 cup granulated sugar
- 4 eggs
- 1 lemon
- 1 pinch salt
- as needed powdered sugar
Tools SAVOIA CAKE Recipe without butter and yeast
PAN 22 CM
- Pans
- Electric Whisks
- Spatulas
- Parchment Paper
FOR THE PREPARATION OF SAVOIA CAKE Recipe without butter and yeast
Separate yolks and whites in two different bowls.
Beat the yolks with granulated sugar, adding the lemon zest and a pinch of salt, and continue for a few minutes to get a light and fluffy mixture.
Beat the whites until stiff and add them spoon by spoon to the yolks and flour mixture, stirring gently from bottom to top.
Pour the mixture into a pan lined with wet and well-squeezed parchment paper.
Gradually incorporate the flour and potato starch sifted, stirring to avoid lumps.
Beat the whites until stiff and add them spoon by spoon to the yolks and flour mixture, stirring gently from bottom to top.
Pour the mixture into a pan lined with wet and well-squeezed parchment paper.
Sprinkle with sugar, let rest for a couple of minutes, and bake at 340-355°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 ^_^
