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Apricot Sponge Cake Recipe

Recipe by: 106a802496d678ba

"Enticingly good served with fresh-off-the-tree apricots. Garnish cake with fresh sliced apricots and dollops of whipped cream or creme fraiche sprinkle with confectioners' sugar if desired."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. Beat on low speed of an electric mixer for about 1 minute.
  • 3Wash beaters well before beating egg whites. In a glass or metal bowl (don't use plastic) beat the egg whites until fluffy. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form.
  • 4Gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time. Don't stir or cake will not be spongy. Gently turn batter into an ungreased tube pan.
  • 5Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan.
Ingredients
  • 14 servings
  • 145 cals
  • 1 1/4 cups cake flour
  • 1 1/4 cups white sugar, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 5 eggs
  • 1/4 cup apricot nectar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
Nutrition

Amount per serving ( 5 total)

  • Calories:
    145
    7%
  • Fat:
    1.9
    3%
  • Carbs:
    28.7
    9%
  • Protein:
    3.3
    7%
  • Cholesterol:
    66
    22%

Based on a 2,000 calorie diet

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