Cakes, GBBO

GBBO Challenge Week Eight – Forgotten Bakes – SAVOY!

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…

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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!!)

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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.”

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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!

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The recipe also asks you to toast the pecans in the oven for 10 minutes and the SMELL! so yummy.

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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!

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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!

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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!

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