Apricot Sponge Cake Recipe - Allrecipes.com
Apricot Sponge Cake Recipe

Apricot Sponge Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 10-inch tube pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan.
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Reviews More Reviews

Jun 09, 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 1/2c. 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.

 
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 egg 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.

 
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 church 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.

 
Apr 29, 2012

I thought this cake was pretty good. It had a nice spongey texture and a very good apricot flavor. I didn't think the cake tasted too eggy and I did do less on the almond extract. This cake also reminds me of a souffle. In the pictures I posted, I made the cake in a cake pan and not a tube pan. I also torted the cake into 4 layers and wrapped acetate around it. In between each layer I filled it with an apricot diplomat cream and fresh sliced strawberries. Then I glazed it with an apricot mirror glaze on top and garnished it with a few strawberries dipped in ganache. It was definitely a big hit and everyone loved it!

 

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Nutrition

  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 28.7 g
  • 9%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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