Fresh Apricot-Honey Sponge Cake (Russian Style)

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.

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.

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.

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.

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

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.

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.

Nice cake. I reduced the sugar a bit, but that's the only change I made to the recipe. I put parchment on the bottom of the pan, and the cake came out easily once I slid a knife around the edge. I used black velvet apricots and appreciated the tangy flavor.