Enticingly good served with fresh-off-the-tree apricots. Garnish cake with fresh sliced apricots and dollops of whipped cream or creme fraiche sprinkle with confectioners' sugar if desired.

Norae
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. Beat on low speed of an electric mixer for about 1 minute.

  • Wash beaters well before beating egg whites. In a glass or metal bowl (don't use plastic) beat the egg whites until fluffy. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form.

  • Gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time. Don't stir or cake will not be spongy. Gently turn batter into an ungreased tube pan.

  • Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan.

Nutrition Facts

145 calories; 1.9 g total fat; 66 mg cholesterol; 126 mg sodium. 28.7 g carbohydrates; 3.3 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/13/2003
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. Read More
(17)

Most helpful critical review

Rating: 3 stars
06/09/2003
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. Read More
(25)
6 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/13/2003
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. Read More
(17)
Rating: 3 stars
06/09/2003
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. Read More
(25)
Rating: 4 stars
08/13/2003
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. Read More
(17)
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Rating: 3 stars
06/29/2009
I really like this cake it was easy to make. I took the advice of Smooshcrickets and added the total of 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. Read More
(8)
Rating: 4 stars
04/29/2012
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! Read More
(2)
Rating: 3 stars
05/17/2016
Good cake overall but there's a lot of egg and almond flavour. I'm not going to make it again Read More
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