Apricot Sponge Cake So Tasty

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Apricot Sponge Cake

"Enticingly properly served with fresh-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/four cups cake flour
1 1/4 cups white sugar, divided
1/2 teaspoon salt
half of teaspoon baking powder
5 eggs
1/4 cup apricot nectar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 350 degrees F (one hundred seventy five tiers C).
Sift together the flour, 3/four cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture in conjunction with the apricot juice and vanilla and almond extracts. Beat on low velocity of an electric mixer for about 1 minute.
Wash beaters nicely earlier than beating egg whites. In a tumbler or steel bowl (do not use plastic) beat the egg whites till fluffy. Gradually beat in half of cup of the sugar and maintain beating until stiff peaks shape.
Gently fold the egg yolk-flour mixture into the egg whites approximately 1/4 at time. Don't stir or cake will not be spongy. Gently flip batter into an ungreased tube pan.
Bake for about forty to 50 minutes. Immediately flip pan the wrong way up and allow cool. Once cake is cool take away it from the pan.

Notes :

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