Indulge in the delightful flavors of apricots with this light and airy apricot sponge cake. Made with fresh apricots and fluffy sponge cake layers, this recipe is perfect for any occasion. The apricots add a refreshing and fruity twist to the classic sponge cake, making it a delightful treat for all. Enjoy a slice of this heavenly dessert with a cup of tea or as a sweet ending to a meal. Follow the simple steps below to prepare this scrumptious apricot sponge cake.
Ingredients
- 6 fresh apricots
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup apricot jam
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Directions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cut the apricots in half, remove the pits, and slice them into thin wedges. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Pour the batter into the greased cake pan and spread it evenly. Arrange the sliced apricots on top of the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake has cooled, heat the apricot jam in a small saucepan over low heat until it becomes thin and spreadable. Brush the warm jam over the top of the cake.
- In a separate bowl, beat the heavy cream and powdered sugar until soft peaks form. Spread the whipped cream over the apricot-covered cake.
- Slice and serve the apricot sponge cake, and enjoy!
