..biscuit de Savoie..
My hens, tiny as they are, provide us with a plenitude of eggs. As if that is not enough, the two geese, Sidonie et Aglaé, add their daily quota as well. I donate eggs left and right and we still end up with a surplus! I don’t complain..an old Paysanne told me that laying hens are happy hens. So how can I deprive a happy poule from laying a happy egg?
The goose eggs are perfect for baking. They are far too rich for eating on their own, too rich even for an omelette or mixed with chicken eggs. Seeing that I have these basket fulls of goose eggs, I found this delicious Biscuit de Savoie that asks for 14 eggs. Yes, you read right – FOURTEEN eggs. It may seem expensive to you, but the cake is worth it. To me of course, it is a bargain, because I only dig into my basket for 7 goose eggs and I have a perfect cake. Mon chéri, who is not a cake lover, now asks for the 14- eggs-cake, as he calls it. I hope you try it…you will like it!
- Preheat the oven to 170 °C.
- Separate the yolks and whites of 14 eggs into 2 bowls.
- Add 500g castor sugar and the seeds of 1 scraped vanilla pod to the egg yolks. Beat until the mixture is light and fluffy.
- Add a pinch of salt to the egg whites and whisk/beat until stiff peak stage.
- Sift together 185 g Flour and 185 G Maizena(cornflour/cornstarch).
- Add 1/3 of the stiff egg whites to the creamed yolk and sugar mixture and mix well. Gently fold in the rest of the egg whites into the mixture, alternating with the sifted dry ingredients. Don’t over mix! Always stir/fold in by going in the same direction.
- Pour the batter into 2 buttered and flour dusted cake tins of 26cm in diam. each. Fill the cake tins only 2/3 with batter, as the cake rises high while baking.
- Bake for 45 minutes or until a skewer is removed clean when piercing the cake.
- Leave to cool and dust with sifted icing sugar or top with a vanilla butter icing.
- Serves about 8 people or more.
Une pincée de sel:
- Remember that 2 large chicken eggs = 1 goose egg.
- The lightness of the cake is due to the 14 beaten egg whites.
- Fill the cake tins only 2/3 with the cake mixture..the cake rises high in the oven.
- The cake is baked when a knife blade is retracted clean when piercing the cake.
- From this recipe I get 2 cakes (26cm diam. and 24 diam.). Half the recipe to get only 1 cake of about 26 diam.
- Use eggs at room temperature.
- Flavour with almond essence instead of vanilla.
- Dust only with sifted icing sugar, or top with a butter icing, or drizzle with a runny milk icing.
- Replace the vanilla pod with a packet of vanilla sugar (7.5g) or a tsp of vanilla essence.
- Serve (without the topping of butter icing) as dessert with strawberries, whipped cream and a strawberry coulis.
I am still old school. I love my metal cake tins. I have succumbed to the silicone stuff, but now I’m handing them all out as gifts and I am reverting back to my old tins, some of which still come from my mother. Maybe it is what happens when one gets older..you revert back to the things that once gave you joy, in spite of new trends and “fashionability”. By oiling my tins with butter and giving it a dusting of flour, sticking to the pan is not a problem. But of course..freedom of choice is what makes the world go round, so by all means use whatever you fancy!
The biscuit de Savoie was adapted from the book Pâtissier, Petit Larousse.
…a handful of spring lilacs..
Spring is awakening very slowly this year, causing the garden to be in a slow rising too. but nonetheless, colour is everywhere. The glycine (wisteria) is absolutely gorgeous in the gardens and of course, we all have lilas..of all colours. I only have the light lilac, of which the colour fades beautifully as it ages. And they fit into all pots and vases and tittles and cups. For tables and bathrooms and shelves and corners to enjoy to the full. They don’t last too long once picked, but for the day or two they provide me with such satisfaction and my barn house smells like spring, even on a cool rainy day! It is true. The biggest happiness comes in small doses.
*Our little poulain (faul) is a week old today and getting just more cute by the day. If you would like to see some pics of her and her equally adorable maman, make a stop at A spring poulain! on my blog Coin Perdu, to read and see how things went last Friday night with the birth! Very exciting, it was!
*Have a great Sunday tomorrow..I will be off to a brocante, make a stop at the jardinerie for some tomato plants and do some weeding at home…
So, as always..
à la prochaine!..
12 thoughts on “Biscuit de Savoie (cake)..and a handful of spring lilacs.”
I’d love to get my hands on goose eggs. They must taste just wonderful. Your biscuit de Savoie is very tempting and so light looking. Delicious! I love lilacs.
I am not sure what “cornflower” is. Is it what we call cornstarch? I don’t think so. Guess I should just google it. Maizena sounds like a Mexican or Spanish word.
Ronelle, ek het nou weer elke foto ingedrink…dit voed ‘n mens se siel! Ek sou wat wou gee om ‘n koppie koffie saam met jou te drink en n stuk koek te eet! Wens ek kan een van daai eiers proe…lyk heerlik! Die pers Wisteria blomme is pragtig!
You are indeed lucky to have so many fresh eggs…we have a friend that keeps us supplied and they are delicious. Spring was late this year in New England as well. Our orchard is just starting to bloom but the lilacs will be blooming later. I enjoyed the photos of your beautiful blossoms…your home must smell wonderful.
The look of the texture of your cake makes me want to make it today! I have a cake recipe that uses the same method of folding in the beaten eggs and yolks but doesn’t call for 14 eggs 🙂 How delicious with fresh fruit.
Your lilacs are beautiful. So pretty in the urns.
Spring is unfolding slowly here as well.
Comme toujours..un plaisir pour tous mes sens.
Des billets inoubliables.
Thank you, merci, dankie!
à Caterina: Yes, corn flour/maizena is what you call in the US corn starch.
Thanks for visiting me; your arrangements of lilacs are just beautiful! The cake sounds delicious.
I always wonder about goose eggs versus quail eggs versus duck eggs. I really just get (lovely) hen eggs. But it looks as if the eggs make all the difference – the cake is beautifully rich. (And it still looks light – spring-light!) We are a month behind in spring (it snowed twice last week). I am jealous of the lilacs and practicing patience. I want them in a basket inside – to meld the inside and the outside. Your little one is so beautiful. Now that’s the best sign of spring! May you enjoy and love for many a moon.
How is it that I am just finding your beautiful blog now?????!!!!
I am a regular reader of My French Country Home, we stayed at Sharon’s home in Normandy last summer………….we are yearly visitors to Paris, and I have a food blog and an antiques shop here in New Jersey.
Well, I am now a regular reader! Beautiful site! I am very happy. 🙂
Thank you Rose, Claudia and Stacey!
Stacey..thanks for your enthusiasm and praise..I am an antiques lover, so I would love to visit your shop one day! In the meantime, we’ll talk food..!
Ronelle, sounds and looks like a delicious recipe. Our lilacs are just beginning to bloom, what a fragrance!
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