Apricot Sponge Cake Recipe

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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.

—KIRSTIN SATAKE

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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.

—SMOOSHCRICKETS

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5 Ratings

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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.

—IDJ1973

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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!

—pastrychef

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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.

Nutritional Information

Apricot Sponge Cake

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 145
Calories from Fat: 17

% Daily Value *
Total Fat 1.9g 3 %
** Saturated Fat 0.6g 3 %
Cholesterol 76mg 25 %
Sodium 126mg 5 %
** Potassium 43mg 1 %
Total Carbohydrates 28.7g 9 %
Dietary Fiber 0.2g < 1 %
Protein 3.3g 7 %
Sugars 18.7g
** Vitamin A 3 %
** Vitamin C < 1 %
** Calcium 3 %
** Iron 13 %
** Thiamin 13 %
** Niacin 13 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.