Martine’s Gateau de Savoie is a kind of sponge cake. The egg yolks are whipped together with the sugar. The egg whites are whipped separately and then folded into the yolks alternating with the flour. Into the Bundt pan it goes and viola you have a light and airy cake 45 minutes later.
I took the lazy route this week and served it only with powdered sugar. This cake was lovely for a summer’s evening and would definitely make it again.
Martine’s Gateau de Savoie page 11.
CafeMomCooks 
Your cake looks lovely. I had fun making it too and would make it again.
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It doesn't need much more than a dusting of powdered sugar to look beautiful. Glad you liked it.
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This cake can take on many flavors. I took the powder sugar route too. Nice looking cake!
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Yours is gorgeous! I need to make a large version sometime too!
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i'd make this one again, too. will probably try a bundt pan next time (instead of this other weird pan i chose) to get a taller cake like your nice one..
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