Latest Dish Menu Apricot Sponge Cake :: Good Recipes

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Apricot Sponge Cake

"Enticingly right served with sparkling-off-the-tree apricots. Garnish cake with sparkling sliced apricots and dollops of whipped cream or creme fraiche sprinkle with confectioners' sugar if desired."

Ingredients :

1 1/four cups cake flour
1 1/four cups white sugar, divided
half of teaspoon salt
half of teaspoon baking powder
5 eggs
1/4 cup apricot nectar
1 teaspoon vanilla extract
half of teaspoon almond extract

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 350 levels F (one hundred seventy five degrees C).
Sift collectively the flour, 3/four cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture at the side of the apricot juice and vanilla and almond extracts. Beat on low velocity of an electric powered mixer for approximately 1 minute.
Wash beaters well earlier than beating egg whites. In a tumbler or steel bowl (don't use plastic) beat the egg whites until fluffy. Gradually beat in half cup of the sugar and maintain beating till stiff peaks form.
Gently fold the egg yolk-flour aggregate into the egg whites approximately 1/four at time. Don't stir or cake will not be spongy. Gently flip batter into an ungreased tube pan.
Bake for about 40 to 50 mins. Immediately flip pan the wrong way up and let cool. Once cake is cool take away it from the pan.

Notes :

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