Home Made Recipes

Apricot Sponge Cake

Apricot Sponge Cake


Unique recipe makes 1 – 10-inch tube pan Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1 1/four cups cake flour

  • 1 1/four cups white sugar, divided

  • half teaspoon salt

  • half teaspoon baking powder

  • 5 eggs

  • 1/four cup apricot nectar

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

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Apricot Sponge Cake


  1. Preheat oven to 350 levels F (one hundred seventy five levels C).
  2. Sift collectively the flour, three/four cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour combination together with the apricot juice and vanilla and almond extracts. Beat on low velocity of an electrical mixer for about 1 minute.
  3. Wash beaters nicely earlier than beating egg whites. In a glass or metallic bowl (do not use plastic) beat the egg whites till fluffy. Steadily beat in 1/2 cup of the sugar and proceed beating till stiff peaks type.
  4. Gently fold the egg yolk-flour combination into the egg whites about 1/four at time. Do not stir or cake won’t be spongy. Gently flip batter into an ungreased tube pan.
  5. Bake for about forty to 50 minutes. Instantly flip pan the wrong way up and let cool. As soon as cake is cool take away it from the pan.


  • Energy
  • one hundred forty five kcal
  • 7%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Ldl cholesterol
  • seventy six mg
  • 25%
  • Fats
  • 1.9 g
  • three%
  • Fiber
  • zero.2 g
  • < 1%
  • Protein
  • three.three g
  • 7%
  • Sodium
  • 126 mg
  • 5%

* % Every day Values are based mostly on a 2,000 calorie eating regimen.

Recipe by Norae

“Enticingly good served with recent-off-the-tree apricots. Garnish cake with recent sliced apricots and dollops of whipped cream or creme fraiche sprinkle with confectioners’ sugar if desired.”

Categories:   Sponge Cake

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