Apricot Sponge Cake
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
56
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.25 cups
Cake Flour1.25 cups
White Sugar (divided)1 tsp
Salt1 tsp
Baking Powder5
Eggs1 cup
Apricot Nectar1 tsp
Vanilla Extract1 tsp
Almond ExtractDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Sift together the flour, 3/4 cup sugar, salt, and baking powder
3
Separate the egg yolks from the whites
4
Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts
5
Beat on low speed of an electric mixer for about 1 minute
6
Wash beaters well before beating egg whites
7
In a glass or metal bowl (don't use plastic) beat the egg whites until fluffy
8
Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form
9
Gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time
10
Don't stir or cake will not be spongy
11
Gently turn batter into an ungreased tube pan
12
Bake for about 40 to 50 minutes
13
Immediately turn pan upside down and let cool
14
Once cake is cool remove it from the pan