Savoy Cake

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David Lebovitz


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6 large eggs, separated

1 1/2 cups (200g) powdered sugar

1/4 cup (60ml) boiling water

1 1/2 teaspoons vanilla extract

1/2 teaspoon salt

1/4 teaspoon cream of tartar

1 cup (150g) cake flour

optional: 1/2 cup (50g) finely chopped candied angelica

Softened butter and additional powdered sugar for preparing the pan

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