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.
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Fresh apricot tang and fluffy sweetness; I did reduce the sugars and it is just on the edge of...