507711655-Opera-Patisserie-Cedric-Grolet-1

SAVOY CAKE
Serves 8
Preparation time: 15 minutes
Cooking time: 35 minutes
For the dough
8¾ large (290 g) egg whites
(1 cup plus 3 tablespoons)
5¼ ounces (150 g) piloncillo sugar
¾ cup (100 g) cake flour
⅔ cup (90 g) chestnut flour
⅔ cup packed (150 g) dark brown sugar
½ cup plus 1½ tablespoons (130 g)
browned unsalted butter (beurre noisette)
3 vanilla beans
For finishing
Unsalted butter
Light brown sugar
Confectioners’ sugar
For the dough
In the bowl of an electric stand mixer fitted with a whisk, whip the
egg whites until they form peaks, then add the piloncillo sugar. Add
the cake flour and chestnut flour, dark brown sugar, browned butter,
and the split and scraped vanilla beans.
For finishing and baking