What the **** is a savoy cake? Anyone else feel the same way? I hope so, because this week I was left completely flabbergasted at some of the things being made, which is why I think they named it forgotten bakes…
This weeks recipe is taken from Kate’s Pecan Savoy Cake, which was actually enormous on the show, but the recipe cuts it down to one simple sponge. However, I didn’t bother with the chocolate decoration, I stuck to a simple coating of icing sugar and fresh berries (and then ate it with a pool of custard!!)
I must say, considering I had never heard of this cake before and the recipe sounded… odd, I was pleasantly surprised at how it turned out. The recipe asks to line the tine with melted butter and using a flour and sugar mixture, sift this all over the cake tin. This is to give the savoy cake its famous “crust.”
The only thing I would say, was the recipe called for 20g unsalted butter and 2 tbsp of flour/sugar mixture for the tin. This doesn’t sound a lot, but once you start putting this into the tin it is actually a fair amount and I think you could easily cover the tin with half!
The recipe also asks you to toast the pecans in the oven for 10 minutes and the SMELL! so yummy.
When the recipe asks for folding, it is crucial! the mixture is so delicate and by folding in carefully the cake will rise and be soft and fluffy!
I topped mine with fresh berries to give it a pop of colour and some sharpness to the cake. It is fatless and has a real nutty flavour. It is a delicious sponge with a perfect crust and it is a real crowd pleaser!
Try twisting it up with vanilla custard, rhubarb cream or even a chocolate frosting! Anything you fancy. Whilst it was a fairly simple bake (minus the odd tin prep) it is very delicious and I am happy I gave it a try!
Let me know how you get on if you make it! and if you tried any other flavours. I have started Uni again so baking has been put back to try and pass my final year 😦 So hopefully I’ll be back to posting more often soon!
The recipe I used to make these can be found on the GBBO official website
- Make sure to take care when lining the pan. It is crucial for the crust! *If you can’t find golden icing sugar, normal icing sugar is fine! I also used quinoa flour instead of potato flour *Folding is crucial as it is a light sponge and does not have any other raising agent apart from the whisked eggs! *Try other flavours such as vanilla custard, rhubarb cream or chocolate frosting. You could even change the sponge by adding lemon est instead of pecans!