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1
For the cake, grease a 12-by-18-inch half-sheet pan with melted butter.
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2
Line with a sheet of parchment paper and set aside.
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3
Preheat the oven to 350 degrees.
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4
In a standing mixer using the whisk attachment, beat the yolks on high speed until pale and light, about 2 minutes.
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5
Reduce speed to medium and beat in the water and extracts.
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6
Gradually add the sugar, increase the speed of the mixer to medium-high, and beat for 5 minutes, until thick and ribbon-like.
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7
In a large bowl, sift together the flour, baking powder and salt.
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8
In another medium bowl, whisk the egg whites until foamy.
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9
Add the cream of tartar and continue to beat until soft peaks are achieved.
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10
Gently fold the dry ingredients into the whipped egg-yolk mixture in two or three additions, making sure no dry pockets remain.
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11
Don't overwork the batter.
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12
When the dry ingredients are sufficiently incorporated, gently fold the egg whites into the mixture in two additions.
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13
Pour the batter into the prepared pan and spread evenly.
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14
Bake on the center rack of the oven for about 30 minutes, turning the pan halfway through baking to ensure even cooking.
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15
The cake will puff slightly and turn a pale blond and become springy to the touch.
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16
Cool on a rack.
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17
This cake freezes well.
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18
To make the sabayon, in a small saute pan set over low heat, toast the saffron threads until aromatic and slightly dry.
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19
Take care not to burn them.
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20
Set aside.
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21
In a small saucepan, dissolve 2 tablespoons sugar and the saffron in the wine over medium-low heat.
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22
Whisk occasionally to thoroughly dissolve and bloom the saffron.
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23
Set a stainless-steel bowl over an ice bath.
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24
In a standing mixer, beat the egg yolks with 2 tablespoons sugar until pale and ribboned, about 5 minutes.
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25
Temper the egg-yolk mixture with a couple of teaspoons of the hot alcohol and continue to beat for 1 minute longer.
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26
Using a rubber spatula, scrape the egg-yolk mixture into the hot alcohol and return to very low heat.
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27
Stir constantly and scrape the bottom and sides of the pan to prevent scrambling the eggs.
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28
After about 3 minutes it will have thickened significantly.
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29
Pour the mixture into the bowl set in the ice bath.
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30
Do not scrape any cooked egg into the bowl.
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31
Whisk by hand until the sabayon is cool to the touch and a slight ribbon forms when tested.
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32
Whip the cream to stiff peaks, then gently fold into the sabayon using a rubber spatula.
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33
Cover and refrigerate until ready to assemble gratin.
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34
To build the gratin, heat the broiler in your oven or ready your wood-burning oven.
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35
Butter a 10- to 15-inch baking dish (or 8 individual ramekins) and trim the feather sponge to fit snuggly in the bottom.
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36
Brush the cake with the apricot brandy.
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37
Evenly arrange the apricot segments over the cake, letting some points stick up and others lay flat.
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38
Spoon the sabayon over the fruit, letting part of the cake and fruit poke through.
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39
This will provide a nice contrast of toasty cake and bruleed apricots.
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40
Sprinkle the top of the gratin with the remaining 2 tablespoons sugar and place under the broiler.
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41
Watch closely as the gratin browns and becomes bubbly and heated through.
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42
Serve immediately.
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43
Pour the batter into the prepared pan and spread evenly.
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44
Bake on the center rack of the oven for about 30 minutes, turning the pan halfway through baking to ensure even cooking.
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45
The cake will puff slightly and turn a pale blond and become springy to the touch.
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46
Cool on a rack.
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47
This cake freezes well.
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48
To make the sabayon, in a small saute pan set over low heat, toast the saffron threads until aromatic and slightly dry.
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49
Take care not to burn them.
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50
Set aside.
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51
In a small saucepan, dissolve 2 tablespoons sugar and the saffron in the wine over medium-low heat.
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52
Whisk occasionally to thoroughly dissolve and bloom the saffron.
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53
Set a stainless-steel bowl over an ice bath.
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54
In a standing mixer, beat the egg yolks with 2 tablespoons sugar until pale and ribboned, about 5 minutes.
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55
Temper the egg-yolk mixture with a couple of teaspoons of the hot alcohol and continue to beat for 1 minute longer.
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56
Using a rubber spatula, scrape the egg-yolk mixture into the hot alcohol and return to very low heat.
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57
Stir constantly and scrape the bottom and sides of the pan to prevent scrambling the eggs.
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58
After about 3 minutes it will have thickened significantly.
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59
Pour the mixture into the bowl set in the ice bath.
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60
Do not scrape any cooked egg into the bowl.
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61
Whisk by hand until the sabayon is cool to the touch and a slight ribbon forms when tested.
