InterviewCreated by
Olivier Lainé
Tatin-Style Savoy sponge cake
This cake makes the perfect travel companion, as the lightness of the sponge sets off the caramelized apples so dear to the Chef's native Brittany.
150
Minutes
Preparation time
25
Minutes
Cooking time
Difficulty level
Intermediate
A FEW WORDS ON OLIVIER LAINÉ
Olivier Lainé turned a childhood dream into a passion, charting a path that took in Michelin-starred restaurants, entrepreneurship, prestigious kitchen teams, and the Ecole Ritz Escoffier. As Head Pastry Chef for all the restaurants at the Ritz Paris, he creates signature desserts with a delicate interplay of textures and elegant presentation. Blending technical mastery with a bold artistic vision, his pastries are refined down to the smallest detail.
In line with his high tea served in the Salon Proust, where the savory and the sweet interplay to great effect, Olivier Lainé delights in blending tradition with modernity. This is how he brings the great classics of pastry-making up to date, adding a fresh twist and allowing guests to rediscover familiar treats. His baba and lemon meringue pie are absolutely unmissable...
I very much enjoy working with the great classics of pastry making. I like to add a touch of originality to pep them up just a little...
Olivier Lainé, pastry Chef
OLIVIER LAINÉ'S RECIPE
Tatin-Style Savoy sponge cake
INGREDIENTS
Serves 9
Apple Filling
18
Golden Delicious apples
As needed
Neutral glaze
As needed
Codineige non-melting sugar
Tatin Caramel
1,200 g
Caster sugar
600 g
Lightly salted butter
Vanilla Savoy sponge cake
570 g
Unsalted butter
3 g
Vanilla powder
930 g
Egg whites
300 g
Granulated sugar
840 g
Brown sugar
6 g
Fine salt
660 g
T55 flour
For the pans
As needed
Unsalted butter
As needed
Brown sugar
PREPERATION
Caramel Tatin
- Make a dry caramel with the sugar, then temper it with the butter.
- Immediately pour 25 g into each Tatin mold (Ø10 cm).
Apples
- Cut the apples into 12 wedges and arrange them in the molds.
- Bake at 160°C until caramelized. Turn out while still hot, and chill in the freezer.
The Chef's Tip: Golden Delicious apples hold their shape well during baking, which always yields excellent results.
Savoy sponge cake
- Melt the butter with the vanilla. Beat the egg whites with the sugar and salt until stiff peaks form, then fold in the brown sugar.
- Mix part of this mixture with the butter.
- Sift the flour at the last minute, then fold it in three batches before adding the butter mixture.
The Chef’s Tip:
- Sift the flour at the very last moment, just before folding it into the cake batter, to ensure the mixture is as light as possible.
- To make a light and delicate Savoy sponge cake, you need to master the techniques for folding the batter with a rubber spatula and, above all, strictly adhere to the specified temperatures.
Assembly and baking
- Line the molds, place a frozen Tatin in the center and fill to three-quarters full. Bake at 180°C for 20 to 25 minutes.
Finishing
- Remove from the molds, let cool, coat with neutral glaze, and sprinkle with Codineige.
SALON PROUST
Book your tea time
Tea Time à la Française by Head Pastry Chef Olivier Lainé
Every day from 01:00 to 07:00pm
OLIVIER LAINÉ
PASTRY CHEF
BRITTANY, A LAND OF CULINARY DELIGHTS AND AUTHENTICITY
Childhood flavors
Since our Chef grew up in Dinard, Brittany, it’s only natural that his creations highlight the ingredients that were a part of his youth. Among his favorites are Ribot milk, apples, and buckwheat, which can be found in his kiwi and fresh herb baba...
OLIVIER LAINÉ
Behind the recipe
