Orange Savarin
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature, more for greasing pan ⓘ
- 2 1/4 cups sifted all-purpose flour, more for dusting pan ⓘ
- 1/2 teaspoon baking soda
- 2 1/2 cups granulated sugar ⓘ
- 8 large eggs, separated ⓘ
- 2 1/4 teaspoons vanilla extract ⓘ
- Finely grated zest of 2 oranges (about 1 1/4 tablespoons)
- 1/2 cup freshly squeezed strained orange juice ⓘ
- 1 1/2 teaspoons cream of tartar ⓘ
- 1/4 teaspoon salt ⓘ
- 2 to 3 tablespoons orange-flavored brandy (optional) ⓘ
- Whipped cream for serving ⓘ
Instructions
- Preheat oven to 325 degrees.
- Butter a 10-inch tube or bundt pan and dust with flour; set aside.
- Sift 2 1/4 cups flour with baking soda; set aside.
- Using an electric mixer, cream 1 1/2 cups butter until fluffy.
- Gradually add 1 1/4 cups sugar and mix until light, about 3 minutes.
- Add egg yolks one at a time, mixing well after each addition.
- Add vanilla and orange zest and mix at medium speed until light and fluffy, about 5 minutes.
- Add flour mixture in three parts, alternating with orange juice, beginning and ending with flour.
- Mix until smooth.
- Using an electric mixer, in another bowl whisk egg whites with cream of tartar and salt until soft peaks form.
- Gradually add remaining 1 1/4 cups sugar just until stiff peaks form.
- Gently fold into batter.
- Pour batter into pan and bake in center of oven until cake is golden and pulls away from sides of pan, about 1 hour 35 minutes.
- Transfer to a wire rack.
- While cake is still hot, brush with brandy, if desired.
- Cool 10 minutes, then remove from pan.
- To serve, cut into 1-inch slices.
- Lightly toast slices and serve two to a plate with a dollop of whipped cream and, if desired, a shot of rum to pour over warm cake.
Nutrition & Diet Analysis (per serving)
566
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).