{"id":57558,"date":"2026-09-28T17:21:52","date_gmt":"2026-09-28T15:21:52","guid":{"rendered":"https:\/\/koffietcacao.com\/?p=57558"},"modified":"2026-09-28T17:22:06","modified_gmt":"2026-09-28T15:22:06","slug":"cookie-de-savoie-an-airy-classic-from-french-patisserie","status":"publish","type":"post","link":"https:\/\/koffietcacao.com\/en\/blog\/cookie-de-savoie-an-airy-classic-from-french-patisserie\/","title":{"rendered":"Cookie de Savoie: an airy classic from French patisserie"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Some recipes prove that simplicity does not have to be boring. Cookie de Savoie is a fine example. This airy cookie originated in the French region of Savoie and has been baked since the fourteenth century. The combination of beaten egg whites, egg yolks and a limited amount of flour creates a structure that is at once light, soft and surprisingly creamy.   <\/p>\n\n<p class=\"wp-block-paragraph\">In our conversation about <em><a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-on-technique-tradition-and-why-a-brownie-shouldnt-be-fluffy\/\" target=\"_blank\" rel=\"noreferrer noopener\">The Art of Baking<\/a><\/em> Hidde de Brabander mentioned this sponge cake as one of the recipes that lends itself particularly well to tea. This makes it perhaps one of the most underrated recipes in the book. <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Persons:<\/strong> 6<br\/><strong>Preparation time:<\/strong> 25 minutes<br\/> Baking time<strong>:<\/strong> approx. 45 minutes<br\/> Oven temperature<strong>:<\/strong> 170 \u00b0C<\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Also needed<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>round baking pan \u00d8 25 cm<\/li>\n\n\n\n<li>(mixer with whisk<\/li>\n<\/ul>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>butter, to grease<\/li>\n\n\n\n<li>120 g egg yolk<\/li>\n\n\n\n<li>180 g granulated sugar<\/li>\n\n\n\n<li>180 g egg white<\/li>\n\n\n\n<li>3 g fine salt<\/li>\n\n\n\n<li>75 g wheat flour<\/li>\n\n\n\n<li>75 g potato starch + extra for sprinkling<\/li>\n\n\n\n<li>pith from \u00bd vanilla pod<\/li>\n\n\n\n<li>8 g lemon zest<\/li>\n\n\n\n<li>powdered sugar, for sprinkling<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h3 class=\"wp-block-heading\"><strong>Preparation<\/strong><\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Preheat the oven to 170 \u00b0C. Grease the baking pan with some butter and sprinkle with some potato starch. Pat out the excess starch.  <\/li>\n\n\n\n<li>Beat the egg yolks with 150 grams of granulated sugar with the (stand) mixer with whisk on high speed until light and fluffy. Spoon into a bowl. <\/li>\n\n\n\n<li>Sift the flour and starch twice with a fine sieve into another bowl. To this, add the vanilla and lemon zest. <\/li>\n\n\n\n<li>Clean the bowl and whisk of the (stand) mixer thoroughly. Beat the egg whites with the remaining 30 grams of granulated sugar and the salt to stiff peaks on high speed. Be careful not to mix too long, or the egg whites will become flaky.  <\/li>\n\n\n\n<li>Fold the egg whites into the egg yolks in two parts. Then carefully stir in the flour mixture. <\/li>\n\n\n\n<li>Spoon the batter into the baking pan and bake in the oven for 25 minutes, or until the sponge cake is light golden brown.<\/li>\n\n\n\n<li>Let the cookie cool in the mold, then carefully remove. Sprinkle the cookie with powdered sugar. <\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#abb7c252\">This recipe is from <em><a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-releases-new-baking-book-the-art-of-baking\/\" target=\"_blank\" rel=\"noreferrer noopener\">The art of baking<\/a><\/em> of Hidde de Brabander. Curious about his views on technique, taste experience and craftsmanship? Also read our <a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-on-technique-tradition-and-why-a-brownie-shouldnt-be-fluffy\/\" target=\"_blank\" rel=\"noreferrer noopener\">premium interview<\/a> with Hidde de Brabander. You can also find an overview of all the recipes we publish from this book <a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-releases-new-baking-book-the-art-of-baking\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a>.   <\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This Biscuit de Savoie from The Art of Baking by Hidde de Brabander is a classic French cake with a light and refined texture.<\/p>\n","protected":false},"author":2,"featured_media":57533,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4656,4649],"tags":[5021,5101,5103,5102,5079,5081,5104,5019,5029,5090,5024,4870],"class_list":["post-57558","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptions","category-uncategorized","tag-bins","tag-cake","tag-cookie","tag-cookie-de-savoie","tag-dessert","tag-french-patisserie","tag-gateau-de-savoie","tag-hidde-de-brabander","tag-pastry-chef","tag-recipe","tag-the-art-of-baking","tag-thee"],"_links":{"self":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/57558","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/comments?post=57558"}],"version-history":[{"count":1,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/57558\/revisions"}],"predecessor-version":[{"id":59306,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/57558\/revisions\/59306"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media\/57533"}],"wp:attachment":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media?parent=57558"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/categories?post=57558"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/tags?post=57558"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}