Delicious Good Friday
The busy week is finally over, weekend is here and we are preparing for Easter celebrations. With friends and family coming over for a late brunch I decided to add something deliciously sweet to have with our coffee and teas. A super easy Apricot Spongecake that honestly was a breeze to make, with a summery feel. We are in dire need of summery things at the moment, the weather insists on being gloomy and very anti-Spring.
The best part about this that you don’t have to stick to the apricots. If there are certain fresh fruits in season I use those as a layer instead of the jam. Keep in mind if you do this the fresh juices will be soaked up by the spongecake so it’s best to bake 2 cakes instead of cutting one in 2 halves like I did for this one. Below the recipe for cake and filling.
This recipe is very basic but it makes a delicious soft cake. Do not be alarmed by the lack of a greasing agent like oil or butter, it really is not necessary! It originated from Indobase who have the most awesome recipes for all kinds of dishes, be sure to check them out.
• 1 Cup sifted cake flour
• 1 tsp Baking powder
• 3 Eggs, separated
• 1/4 Cup water
• 1 Cup sugar, divided
• 2 Egg whites
• 1/4 tsp Salt
• 2 tsp Vanilla
Combine cake flour, baking powder, and salt in a big bowl, stir well and keep aside.
Beat 3 egg yolks in an electric mixer at high speed of for about 1 minute.
Add 3/4 cup sugar, beating constantly for about 5 minutes till the egg yolks are thick.
Combine vanilla and 1/4 cup water with it, beating at low speed till well blended.
Add flour mixture to the egg yolk mixture beating at low speed till blended, keep aside.
Beat egg whites in a bowl at room temperature at high speed till foamy.
Slowly add rest of the sugar, beating till peaks form.
Stir one fourth of the egg white mixture into the batter and gently fold in the rest of the egg white mixture.
Pour the batter into an ungreased 10 inch tube pan.
Bake at 350 degrees F for about 35 minutes till cake springs back when touched lightly in the centre.
Invert the pan and let it cool for about 45 minutes, after remove the pan
- 200 gr good quality white chocolate or white chocolate chips
- 200 ml cream
- 250 gr unsalted very soft butter
- 3 tablespoons of apricot jam ( for the summer this can be substituted by an orange or lemon marmalade which makes it very fresh)
Place chopped chocolate in a bowl.
Bring cream to the boil, then remove from the heat and whisk into the chocolate until it’s melted. Whisk in the apricot jam. Set aside to cool.
In a bowl mix the unsalted soft butter until it’s creamy.
Slowly add the chocolate mixture to the butter mixture, mix until everything is blended in into a soft cream. The consistency should resemble a buttercream frosting.
Assemble the cake by cutting it in half and coat the first layer with a generous amount of apricot jam. Add a layer of the cream. Place second layer on top.
The top can be decorated or frosted any way you like, you can choose to make more of the buttercream or simply use whipped cream like I did. If you have fresh apricots on hand you can add those as decoration.
Hope you will try this and let me know how it turned out!