fresh apricot-honey sponge cake (russian style)

Ingredients

• Servings: 1
• 1 tablespoon butter, plus more for pan
• 3 tablespoons bread crumbs
• 10 fresh apricots, pitted and sliced
• 1/3 cup honey
• 3 large eggs, separated
• 1/2 cup white sugar
• 1 cup white sugar
• 2 tablespoons milk
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 cup crushed walnuts

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 300 degrees f (150 degrees c). grease a 9-inch cake pan with butter, and dust with bread crumbs; set aside.
• melt butter in a small saucepan over medium heat. add the sliced apricots, and drizzle with honey. cover, and cook gently until the apricots have softened, then allow to cool to room temperature.
• meanwhile, beat the egg whites to soft peaks with an electric mixer. slowly pour in sugar while continuing to beat to stiff peaks; set aside.
• beat the egg yolks on low speed for a few seconds until slightly thickened. slowly pour in sugar while continuing to beat until thickened and light-colored. beat in milk, then sift together flour with baking powder, and fold into yolks along with cooled apricot mixture, walnuts, and egg whites until combined.
• pour into prepared pan, and bake in the middle or bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. loosen the cake by running a knife around the edges of the pan. invert cake a plate, then place another plate on the cake bottom, and flip right-side-up; cool completely before serving.