Orange Savarin
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups (3 sticks) unsalted butter, at room temperature, more for greasing pan
- 2ÂĽcups sifted all-purpose flour, more for dusting pan
- ½teaspoon baking soda
- 2½cups granulated sugar
- 8large eggs, separated
- 2ÂĽteaspoons vanilla extract
- Finely grated zest of 2 oranges (about 1ÂĽ tablespoons)
- ½cup freshly squeezed strained orange juice
- 1½teaspoons cream of tartar
- ÂĽteaspoon salt
- 2 to 3tablespoons orange-flavored brandy (optional)
- Whipped cream for serving
- Dark rum for serving (optional)
Nutritional analysis per serving (12 servings)
527 calories; 27 grams fat; 16 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 1 gram dietary fiber; 43 grams sugars; 7 grams protein; 153 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. Butter a 10-inch tube or bundt pan and dust with flour; set aside. Sift 2ÂĽ cups flour with baking soda; set aside.
- Step 2
Using an electric mixer, cream 1½ cups butter until fluffy. Gradually add 1¼ 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.
- Step 3
Using an electric mixer, in another bowl whisk egg whites with cream of tartar and salt until soft peaks form. Gradually add remaining 1ÂĽ cups sugar just until stiff peaks form. Gently fold into batter.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
I've made this twice, once years ago when first printed and again recently. It is a sophisticated and satisfying cake even without the optional spoonful of rum or dollop of whipped cream. Many orange cake recipes call for baking the cake and then pouring or brushing a warmed mixture of sugar and orange juice over it afterwards - those sometimes seem unbalanced with a grainy/spongy texture. This recipe balances flavor, richness and texture very nicely.
I don't get it. A standard savarin is a yeast raised pastry. See, eg, https://www.breadworld.com/recipe/Summer-Berry-Savarin Chef Alex Witchell provided no comments about this recipe and, especially, how it differs from the standard savarin recipe by not including yeast. I've enjoyed cooking and eating his other recipes https://daily4you.info/search?q=Alex+Witchel but this recipe for savarin is a mystery...
Made this again recently, adding 2 Tablespoons Rose Water (the authentic mid-Eastern kind) along with the orange juice. The slightly exotic fragrance and flavor took it to a new level. Also, I know from experience and others noted, a regular bundt pan is too small. I used an angel food cake pan and it was a perfect size.
Added 1/2tsp turmeric for a more earthy tone & reduced sugar to 2 cups. Volume is significant, so used 2 x loaf pans. Doubled the salt.
Agree that this totally overflowed a normal sized Bundt pan! I ended up making it in 1 Bundt pan and 1 standard size loaf pan. Maybe next time I will cut the recipe by 30% to just make one Bundt. That being said it was delicious. Made it with stick margarine rather than butter to lower the cholesterol and it was still lovely.