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.