Apricot Sponge Cake

4 Reviews

“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.” - by Norae

Ingredients

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

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Metric US

Original recipe yields 1 - 10-inch tube pan

Directions

Preheat oven to 350 degrees F (175 degrees C).
Sift 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.
Wash 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.
Gently 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.
Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan.

Nutrition

Amount Per Serving (14 total)

Calories
145 cal
7%

Fat
1.9 g
3%

Carbs
28.7 g
9%

Based on a 2,000 calorie diet

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Reviews (4)

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KIRSTIN SATAKE

Jun. 9, 2003

"This recipe looks great - and I had already started on it when I noticed that we are told to sift together the flour, sugar, etc and then, later, are told to add 1/2c. sugar to the egg whites. That 1/..." See more2c. isn't listed with the ingredients! Are we supposed to set aside 1/2c. of the sugar to add to the egg or is that an additional 1/2c. ???? I assume it was supposed to be set aside; but too late! So I added 1/4c. sugar to the beaten egg whites and it turned out just fine. I also substituted mango puree for the apricot. A lovely, light fluffy sponge."

SMOOSHCRICKETS

Aug. 13, 2003

"This was a nice spongecake but the almond extract overpowers the apricot flavor. I would probably add another 1/4 cup of apricot nectar to get more flavor. Also, with 5 eggs, there's a rather strong e..." See moregg taste to the cake but still, it wasn't too bad. For the first review, you do have to set aside 3/4 cup of sugar because the recipe said to sift only 1/2 cup of the sugar."

IDJ1973

Jun. 29, 2009

"I really like this cake, it was easy to make. I took the advice of Smooshcrickets and added the total of ½ cup of the apricot nectar. With 5 eggs it did have a strong egg taste. I make it for a chu..." See morerch potluck and got rave reviews. Next time I would use 4 eggs and more apricot nectar and make an apricot glaze to pour over the cake."

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