Savarin Cake (French Gâteau Savarin)

Gâteau Savarin, a classic French sponge cake, was invented by Parisian pâtissier Auguste Julien in 1845. The savarin is a type of dough that basically comes out of the oven as a very dry brioche. To make it edible, the savarin is then soaked in a flavoured syrup and optionally served with cream and fruits. The cake is named in honour of Jean-Anthelme Brillat-Savarin (1755-1826), a French politician, lawyer and gastronome, who also has a cheese named after him. Traditionally this yeast sponge cake is baked in a donut or ring shaped pan and served with chantilly cream and/or fruit. I enjoy Savarins because they look stunning and can be easily varied with different flavours and decorations. Really, anything goes.

Sponge Cake:
1 pkg active dry yeast
½ cup water (105°F to 115°F)
¾ cup butter, softened
4 eggs, beaten
2 Tbsp. granulated sugar
½ tsp. sea salt
2 cups all-purpose flour, unbleached

Savarin Syrup:
1 cup granulated sugar
1 cup water
¼ cup brandy, rum or orange-flavoured liqueur

Glaze:
½ cup apricot preserves
2 Tbsp. granulated sugar

For the Sponge:
Dissolve yeast in warm water in 3 qt bowl. Stir in butter, eggs, 2 Tbsp. sugar, the salt and 1 cup of the flour. Beat until smooth. Stir in remaining flour until smooth. Beat 25 strokes. Spread batter evenly in well-greased 8-cup metal ring mold or 10" tube pan. Cover; let rise in warm place until almost double, 50-60 minutes.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Bake until golden brown, 25-30 minutes. If top is browning too quickly, cover loosely with aluminum foil. Cool in mold 10 minutes. Remove from mold; cool slightly on wire rack.

For the Savarin Syrup:
Heat sugar and water to boiling; reduce heat. Simmer uncovered 2 minutes; cool to lukewarm. Stir in brandy, rum or orange-flavoured liqueur. Place cake on serving plate. Poke holes in cake with a fine skewer. Slowly drizzle syrup on cake until all syrup is absorbed.

For the Apricot Glaze:
Press apricot preserves through strainer. Heat preserves and 2 Tbsp. sugar to boiling, stirring constantly; reduce heat. Simmer uncovered until slightly thickened, 1-2 minutes. Cool 10 minutes. Spread apricot glaze over cake.
Cake can be served with fresh berries or peaches and sweetened whipped cream, if desired.

Makes 12 servings.

Variation: Baba au Rhum
Stir ½ cup raisins into Savarin batter. Spread in well-greased 8 or 9 cup metal mold or 9 cup Bundt cake pan. Bake until golden brown, about 30 minutes. Use rum in the syrup and omit apricot glaze if desired.