Apricot Sponge Cake

Name: Apricot Sponge Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 59 milliliters apricot nectar; 1 teaspoons baking powder; 296 milliliters cake flour; 5 eggs; 1 teaspoons salt; 1 teaspoon vanilla extract; 296 milliliters white sugar, divided

You can never have too many dessert recipes, so give Apricot Sponge Cake a try. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 2g of fat, and a total of 190 calories. This recipe serves 10. It is a good option if you're following a dairy free diet. A mixture of almond extract, apricot nectar, baking powder, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites.

Ingredients you will need

Baking Powder

Egg Yolk

All Purpose Flour

Sugar

Salt

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.

Ingredients you will need

Apricot Nectar

Egg Yolk

Vanilla

Almonds

All Purpose Flour

Equipment you will use

Hand Mixer

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.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Egg Whites

Egg Yolk

All Purpose Flour

Equipment you will use

Frying Pan