Reviewed: 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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Reviewer:

pastrychef

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: Denver, Colorado, USA

Reviewed: Jun. 28, 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.

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4 users found this review helpful

Reviewer:

IDJ1973

Cooking Level: Expert

Reviewed: Jun. 20, 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.

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15 users found this review helpful

Reviewer:

SMOOSHCRICKETS

Reviewed: Jun. 28, 2001

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.

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23 users found this review helpful