Apricot Cake Recipe

Ingredients

Sponge Cake

• • 4 eggs (separated)

• • 60g / 2 oz sugar (for yolks)
  • 120g / 4 oz sugar (for egg whites)
  • Juice of 1/2 lemon

• • 170g / 6 oz flour
  • 10g / 0.35 oz baking powder
  • 15g / 0.5 oz corn starch

Custard Filling

• • 2 eggs
  • 90g / 3 oz sugar
  • 1 teaspoon vanilla essence

• • 45g / 1.5 oz corn starch
  • 600ml / 20 fl oz milk
  • 120g / 4 oz dried apricots

Directions

Sponge Cake

1. 1. Prepare the Egg Yolks:
      • Separate the egg yolks from the egg whites.
      • In a bowl, beat the egg yolks with 60g of sugar until light and fluffy.

1. 1. Prepare the Egg Whites:
      • In a separate bowl, beat the egg whites until soft peaks form.
      • Gradually add 120g of sugar and the lemon juice to the egg whites, continuing to beat until stiff peaks form (about 7-8 minutes).

1. 1. • • Gently fold the beaten egg yolks into the egg whites.
        • Sift together the flour, baking powder, and corn starch.
        • Carefully fold the dry ingredients into the egg mixture until just combined.
        • Combine Ingredients:
   2. Bake the Sponge Cake:
      • • Preheat the oven to 180°C / 355°F.
        • Grease and line a 27 x 18 cm / 10.5 x 7 inch baking pan.

       

      • Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
      • Allow the cake to cool completely.

Custard Filling

1. Prepare the Custard:
   • • In a medium saucepan, whisk together 2 eggs, 90g of sugar, and vanilla essence.
     • Add 45g of corn starch and gradually whisk in the milk.
     • Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

    

   • Remove from heat and let it cool slightly.
2. Prepare the Apricots:
   • • Finely chop the dried apricots.

    

   • Fold the chopped apricots into the cooled custard mixture.
3. Assemble the Cake:
   • • Once the cake has cooled, slice it horizontally to create two layers.

    

   • Spread the custard filling over the bottom layer and place the top layer back on.
4. Chill the Cake:
   • • Place the assembled cake in the refrigerator for at least 1 hour to set.

    

Serving Suggestions

• • Dust with powdered sugar before serving.
  • Serve chilled for the best taste.

Cooking Tips

• Be gentle when folding the ingredients to keep the batter airy.
• Make sure to stir the custard constantly to avoid lumps.

Nutritional Benefits

• • This cake provides a good source of protein from the eggs.

• Dried apricots add fiber and vitamins to the dessert.