Orange Savarin Recipes
ORANGE SAVARIN
Provided by Alex Witchel
Categories dessert
Time 2h15m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- 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 Facts : @context http, Calories 506, UnsaturatedFat 9 grams, Carbohydrate 61 grams, Fat 26 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 16 grams, Sodium 153 milligrams, Sugar 43 grams, TransFat 1 gram
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