Fresh Apricot-Honey Sponge Cake (Russian Style) Recipe - Allrecipes.com
Fresh Apricot-Honey Sponge Cake (Russian Style) Recipe
  • READY IN hrs

Fresh Apricot-Honey Sponge Cake (Russian Style)

Recipe by  

"Summer is the time when we can forget about tinned fruit and canned preserves, and can finally enjoy the full, rich flavour of fresh fruits. This is a great fruity, juicy sponge cake made from lots of real apricots with a gentle hint of honey. Fabulous for sweetening up mid-summer tea time!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 9 inch cake Change Servings
ADVERTISEMENT
  • PREP

    25 mins
  • COOK

    50 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan with butter, and dust with bread crumbs; set aside.
  2. Melt butter in a small saucepan over medium heat. Add the sliced apricots, and drizzle with honey. Cover, and cook gently until the apricots have softened, then allow to cool to room temperature.
  3. Meanwhile, beat the egg whites to soft peaks with an electric mixer. Slowly pour in sugar while continuing to beat to stiff peaks; set aside.
  4. Beat the egg yolks on low speed for a few seconds until slightly thickened. Slowly pour in sugar while continuing to beat until thickened and light-colored. Beat in milk, then sift together flour with baking powder, and fold into yolks along with cooled apricot mixture, walnuts, and egg whites until combined.
  5. Pour into prepared pan, and bake in the middle or bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Loosen the cake by running a knife around the edges of the pan. Invert cake onto a plate, then place another plate on the cake bottom, and flip right-side-up; cool completely before serving.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2007

great w/ following changes. cut honey to 2 T. cut sugar to 1/4 cup w/ egg whites and 1/2 cup w/ egg yolks. i put almond meal on bottom instead of bread crumbs. next time i'm going to try more apricots. delicious. don't worry about the toothpick coming out clean jsut cook for 50 min or it will be dry.

 
Most Helpful Critical Review
Feb 19, 2007

Very very sweet and it took ages to cook. Then it fell apart because it was still very wet. Ate the pieces in a bowl with a dollop of yoghurt to cut the sweetness, and that was OK.

 
Dec 08, 2008

Really really good. I did have trouble with it taking a lot longer to cook than it said. I took it out at the right time and it was not set in the middle. My error, but beware you might have to cook it longer.

 
Jul 26, 2007

I made this using the changes the second reviewer suggested. Everything was GREAT until I tried to remove it from the pan. With some after the fact research next time I would make it in a springform cake pan. After baking let the cake cool in the pan (like an angel food cake). So I am using my cake pieces with blueberries and whipped cream like a trifle. It may look terrible but it tastes awesome.

 
Aug 07, 2008

This is too sweet. I think it needs a larger pan, the spring form pan might be a good idea as I was unable to remove this cake with it breaking apart. M.Kauk, Richmond, CA

 
Aug 30, 2011

Fresh apricot tang and fluffy sweetness; I did reduce the sugars and it is just on the edge of needing more. My apricots were fully ripe, and to reduce the liquid (trying to preventing complained-about sogginess) I oven roasted them in a buttered 13x9 pan for 20 min at 425º. YUM. I used the full amount of sugar in the egg whites and my cake has a definite chiffon cake texture, although a little gummy. When making a chiffon cake, the leavening action comes from fully developed stiff-beaten egg whites, and you cannot reduce the sugar in this step or they can't do their thing properly. I will try this again with the full sweeteners to see if I can get the cake itself to be successful. I suspect most of our commercially grown apricots are much larger and sweeter than the recipe was originally written for.

 
Jul 02, 2008

Made exactly as written except scaled back to 3 servings (made more) due to only having 4 apricots. I had BLACK VELVET apricots and they ended up tasting very tart- almost like rhubarb. Therefore I am glad I kept the sugar as written or it would have been unedible. Loved the premise- I think the type of apricot that I had was wrong.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 65.6 g
  • 21%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 73 mg
  • 3%

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

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

How to Make Angel Food Cake

Watch how to make this decadent-tasting but actually fat-free cake.

How to Make Pineapple Upside-Down Cake

In a topsy-turvy world, this may be the perfect dessert.

Gingerbread Cake with Lemon Glaze

See how to make an incredibly easy, entirely essential holiday classic.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States