Martine’s Gâteau de Savoie is the kind of simple cake I’ll want to make all summer long. It’s the perfect thing to go with roasted strawberries, a pile of raspberries, sliced plums, whatever. It’s an easy to make separated egg sponge– no butter, oil or baking powder needed. I baked mine in a mold that’s traditionally used for something I’ve never made called a trois freres cake, but a bundt pan will do nicely here. I have a jar of scented geranium sugar in the cupboard that I made quite a long time ago and always seem to forget about. I made a mental note to bake with it here, thinking that its light floral taste would go nicely with the roasted strawberries I would be serving alongside the cake. I was too embarrassed to photo the extra large blob of whipped cream I also spooned on top, but you can take my word that shortcake-style ain’t a bad thing.