Apricot upside down sponge
This apricot cake is best eaten the day it is made. Serve it warm with low-fat vanilla custard or low-fat vanilla ice-cream.
1 x 3 second spray(s)
Apricot, canned in natural juice, drained
280 g, (410g can)
3 small, separated
Vanilla bean extract
White self-raising flour
- Preheat the oven to 180°C. Spray a 20cm round cake tin with oil. Line the base with non-stick baking paper. Sprinkle brown sugar evenly over the base of the cake tin. Arrange apricots, cut side up, over the base of the tin.
- Using an electric beater, beat egg whites until soft peaks form. Add sugar gradually, beating well after each addition. When all the sugar has been added and the mixture is thick and glossy, beat in the egg yolks and vanilla.
- Sift flour over the egg mixture. Fold in with a large metal spoon or rubber spatula until just combined. Spoon mixture over apricots, and smooth the surface. Bake for 30 minutes or until springy to a gentle touch. Stand for 5 minutes and then turn out onto a wire rack. Serve warm or at room temperature.
This sponge is also suitable to freeze for up to 3 months. We suggest that you portion it up before freezing.