John Myers
Sponge Cake with Apricots
The perfect sponge cake with apricots recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 230 g Sugar
- 1 packet Vanilla sugar
- 5 Free range eggs
- 150 Milliliters Milk 3.8
- 1 packet Lemon peel
- 500 g Flour
- 1 packet Baking powder
- 150 Milliliters Apricot juice
- Pour the apricots into a colander, drain well and collect the juice.
- In a bowl, stir the softened butter, sugar and vanilla sugar until creamy. Gradually stir in the eggs. Who stir in me. Add the lemon zest and stir in. Mix the flour with the baking powder and stir in two portions. Finally stir in the apricot juice.
- Put half of the dough into the prepared springform pan and smooth it out. Spread the apricot halves on top and spread the second half over it. Now place the cake in the oven preheated to 180 degrees and bake for about 50 – 55 minutes. (Chopsticks sample) Take out of the oven after baking and let cool in the mold.
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