Apricot Sponge Cake You Have To Try

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Apricot Sponge Cake

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

Ingredients :

1 1/4 cups cake flour
1 1/four cups white sugar, divided
1/2 teaspoon salt
half of teaspoon baking powder
5 eggs
1/4 cup apricot nectar
1 teaspoon vanilla extract
half of teaspoon almond extract

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 350 levels F (175 stages C).
Sift together the flour, three/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture along side the apricot juice and vanilla and almond extracts. Beat on low pace of an electric mixer for about 1 minute.
Wash beaters nicely earlier than beating egg whites. In a pitcher or metallic bowl (do not use plastic) beat the egg whites until fluffy. Gradually beat in 1/2 cup of the sugar and maintain beating until stiff peaks shape.
Gently fold the egg yolk-flour combination into the egg whites about 1/four at time. Don't stir or cake will no longer be spongy. Gently flip batter into an ungreased tube pan.
Bake for about 40 to 50 mins. Immediately turn pan the other way up and allow cool. Once cake is cool cast off it from the pan.

Notes :

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