L' Annécien - a light sponge cake from Annecy!

These Annéciens are delicious! The cake gets its name from the town of Annecy, which I visited in 2017. I really recommend that you check out Annecy's lake! If you do a google image search on Annecy, you'll see how beautiful it is. Both my brothers and my dad say that this is their new favorite dessert! I made small ones but you can also make a big one. It's a very light sponge cake, normally made in an attractive Kugelhopf shape mold. They are crispy & sweet on the outside and soft on the inside! Yum!

Voici une recette délicieuse qui vient de la ville d'Annecy! Mon père et mes frères ont annoncé que c'est dorénavant leur recette préférée! Il vous faudra un moule en tôle de la marque Nordic Ware pour avoir le même effet. Mais ca vaut le coup! La version française de cette recette se trouve en bas de la page.

Little me at lac d'Annecy in 2017!

Ingredients for 12 mini cakes or 1 big cake Ingrédients

- 290 grams or 9 - 10 egg whites - 290 g de blancs d’œufs

- 300 grams of organic cane sugar* (1 1/2 cups) - 300 g de sucre de canne semoule

- 190 grams flour (1 1/2 cups) - 190 g de farine T45

- 130 grams butter (1/2 cup) - 130 g de beurre

- 1 tsp vanilla - 2 cuillères a soupe de vanille

- 1 tsp vanilla (again because you need to add it twice) - du sucre glace pour décorer

- powdered sugar for decoration (optional)

* Here is an explanation of what organic cane sugar is. We bought ours at the French shop called Naturalia, but Whole Foods sells it in the US.

I you do not have a large Kugelhopf shape mold, you will need one of these Nordic Ware Heritage Bundtlette Cake Pans to make the mini cakes.

Directions

Preheat your oven to 180°C or 350°F

Melt the butter with 1 tsp of vanilla mixed in. Cool slightly until you need to use it.

Butter your mold(s) by hand to try and get butter everywhere and sprinkle some flour, then sugar into each mold.

In a separate bowl, mix the egg whites with the sugar with a hand-mixer, until you get peaks with the egg white mixture.

Fold in the sifted flour with a spatula, and finally the butter infused with vanilla.

Now is when you add in the other 1 tsp of vanilla.

Do not fill your mold(s) all the way to the top, as they will rise. Bake for 15 min.

Let them sit for a little while, they will be better if you do.

You can sprinkle the powdered sugar on top, once there cooled! Voila!

La version française

Beurrez vos moules, puis parsemez de farine puis de sucre sur toutes les parois intérieures.

Faites fondre le beurre et ajoutez-y une cuillère de vanille. Laisser refroidir.

Montez les blancs d’œufs avec le sucre, puis ajoutez la farine tamisée, et ensuite le beurre fondu infuse avec la vanille.

Mélangez doucement à la maryse. Vous pouvez y ajouter une deuxième cuillerée de vanille.

Faire cuire dans le four 15 minutes à 180°C. L’idéal serait de le laisser reposer une heure ou meme de le déguster le lendemain! Bon appétit!

I have been approved to have an Amazon Affiliate account! By ordering the cake pan by clicking on the link above, I will earn a few pennies to go towards the cost of hosting this blog! Thanks for your support!