Apricot sponge cake recipe

Apricot Sponge Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Apricot Sponge Cake recipe is a delightful treat that combines the lightness of a sponge cake with the sweet tanginess of fresh apricots. Perfect for any occasion, this recipe is easy to follow and yields a moist and fluffy cake that will impress your guests. The apricots add a burst of natural flavor and a beautiful golden hue to the cake. Enjoy a slice of this delicious dessert with a cup of tea or coffee.

Keywords: apricot, sponge cake, recipe, dessert, tangy.

Apricot sponge cake recipe details

Apricot sponge cake recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

	For the sponge:
4	eggs
4 tbsp	hot water
125 g	sugar
1 tsp	vanilla extract
75 g	flour
50 g	corn starch
1 pinch(es)	baking powder
	For the filling:
8 leaves	gelatin
1 large can(s)	apricot halves, approx. 480g
300 g	yoghurt
75 g	sugar
1 tbsp	lemon juice or apricot liqueur
25 g	pistachios, chopped
200 g	single cream
	To glaze:
4 tbsp	apricot jam
1 tbsp	water
	To garnish:
	pistachios, chopped

Instructions

For the dough:
With a hand mixer whisk the eggs and the water until creamy, add in the sugar and the vanilla sugar.

Preheat the oven to 200°C.

Combine the flour with corn starch and baking powder, sieve into the egg mixture and fold in.

Spread the sponge on a greased and lined baking tray (30*40 cm), and flatten. Bake in the preheated oven for approximately 15 minutes.

Turn out at once on parchment paper, sprinkled with sugar. Brush the parchment paper, baked with the sponge, with water, then gently but quickly remove the paper from the sponge. Allow the sponge to cool completely, then halve lenghtwise.

For the filling:
Soak the gelatin. Drain the halves of the apricots. Purée half of the apricots, dice the remaining ones.

Mix the yoghurt with the sugar and the liqueur or lemon juice and the chopped pistachios. Squeeze the gelatin, then dissolve over low heat in a small saucepan. Remove from the heat, stir in some of the yoghurt mixture, then stir this in the remaining yoghurt mixture. Fold in the puréed apricots. Set aside in a cool place.

When the yoghurt mixture starts to set, whisk the single cream until stiff and fold in together with the diced apricots. Divide the cream on one half of the sponge and flatten. Cover with the other sponge and lightly press down. Leave the cake in a cool place for approximately 2 hours.

To garnish:
Pass the jam through a sieve into a small saucepan, add the water and bring to the boil. Brush the mixture on top of the cake. Sprinkle with chopped pistachios. Cut the cake into slices and serve.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a