For the 10th edition of our recipe blog we show you how to make the ultimate celebration cake – a Savoy Cake. We make it in a Bundt ring mould, the fancier the better. The German ones are the best, but they can be a bit expensive. You can pick up some fairly cheap ones on the internet, but old metal jelly moulds work just as well.
We use lining paste to make sure you get all the detail from the mould. The sugar helps it to set and keep the definition.
You will need:
Pre heat oven to 200 degrees Celsius.
Paint the inside of your mould with lining paste. Make sure you get right into all the nooks and crannies. If you don’t, your cake will stick. Dust with caster sugar.
Sift the flours together with the salt and set aside.
In the bowl of a stand mixer, add the egg whites and cream of tartar. Whisk on high speed until stiff peaks have formed (you can easily hold it over your head without it dropping out).
Move your whisked egg whites to a clean bowl.
Wash the bowl and whisk. In the clean bowl, whisk the egg yolks and icing sugar together on high until its pale and frothy and ribbons form. This is when you can lift out the whisk attachment and draw defined lines in the top of the mix. It’s usually around 10 minutes of whisking.
Gently fold in the zests, flours and the egg whites a third at a time. Do this by hand so you don’t lose all the lovely air you’ve just put into both mixtures.
Transfer your mixture to your mould and place in the centre of the oven for 5 minutes.
Reduce the temperature to 140 degrees Celsius and bake for a further 30 – 35 minutes