Name: Fluffy apricot sponge cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 1 cake
Ingredients: 200 g plain flour; 150 g sugar; 100 g butter; 4 pcs eggs; 150 ml milk; 1 teaspoon baking powder; 1 packet vanilla sugar; salt; 500 g apricots; powdered sugar

Step by step process

Fluffy batter

1
For this apricot sponge cake, separate the egg whites from the yolks into two bowls. Whip the whites into a firm, glossy snow. Cream the yolks with the sugar, vanilla sugar, and warm melted butter until pale. Then gradually stir in the flour mixed with the baking powder and the milk until you have a smooth batter.
TIP:
Beat the eggs and sugar for several minutes until the mixture becomes pale, thick, and briefly holds a ribbon when you lift the whisk. Properly whipped foam gives the batter lightness and helps it rise evenly even without traditional flour.
2
Fold the whipped whites into the batter in thirds, using only short strokes so it stays airy and light. Preheat the oven to 180 °C. Line a deeper baking sheet with parchment paper, pour in the batter, and spread it level all the way to the edges.

Apricots

3
Wash the apricots, cut them in half, and remove the pits. Arrange the halves cut-side up over the whole batter, spaced a little apart. Press them in gently so they do not sink while baking but stay clearly visible.

Baking and serving

4
Bake in the preheated oven for 35 to 40 minutes, until the cake turns golden and a skewer inserted in the center comes out clean. Let the baked cake cool slightly, then dust it generously with powdered sugar before serving.
TIP:
With large baked goods, pay more attention to color than to the time stated in the recipe. If the surface is browning too quickly, loosely cover it with aluminum foil. Check doneness with a skewer or thermometer: the center should be dry, with no raw dough.