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BISCUIT DE SAVOIE
serves 8
5
ounces sugar
4 egg yolks
4 egg whites
1/2 teaspoon cream of tartar
1/4 cup cake flour
1/4 cup cornstarch
1 teaspoon vanilla
2
tablespoons sliced almonds
butter cream icing
Preheat oven at 325
degrees.
Butter and flour a 9-inch cake mold. In an electric mixer, beat
sugar and egg yolks until white.
Beat egg whites and cream of tartar until
stiff. Fold into egg yolk mixture alternating with flour, cornstarch and
vanilla. Fill mold 3/4 full. Sprinkle with sliced almonds.
Bake for 30
minutes or until golden brown. Unmold on a rack.
Ice cake using a butter
cream icing.
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