Apricot Ambrosia Sponge Cake

The base for this cake is a Russian Biskvit, or sponge cake. I had never made one before so was excited to try something a little different. If I had to compare it to something I would say it is very similar to an angel food cake but a lot easier to make. 

This was the second prize winner in the apricot cooking contest, sweet category. 

*whoot whoot*

Layered with the apricots and the ambrosia-like whipped cream it is really quite different from anything I have made before. It is very light and airy and would be perfect for after a heavy meal, ie: holidays dinners.

You should make this a day before so it has time to chill overnight but, if you don't have time, 3 - 4 hours in the fridge is okay too. 

Apricot Ambrosia Sponge Cake

Ingredients

Cake

8 eggs

1 1/4 cup sugar

1 1/4 cup flour

1 tsp baking powder

Apricot Layer

3 cups apricots, halved

1/4 cup maple syrup

1/2 Tbsp corn starch

Ambrosia Whipped Cream

2 cups whipping cream

1 cup icing sugar

1 Tbsp vanilla

2 cups sour cream

Decoration

1/4 cup ground almonds, toasted

1 - 2 fresh apricots, sliced

Directions

Cake - Preheat oven to 350. Spray 2 - 9 inch pans with cooking spray, line with parchment paper (cut to fit), set aside.

In the bowl of a stand mixer, beat eggs for 3 minutes.Gradually add in sugar, about 1/4 cup at a time, and once it has all been added beat for 5 minutes. 

In a small bowl, whisk together flour and baking powder. 

Carefully add 1/3 of the flour mixture to the egg mixture and fold in gently. Add the rest of the flour and fold in -- you want it to be well incorporated but you do not want to deflate the eggs!

Split the batter between the 2 prepared pans. Bake at 350 until tops are golden brown and toothpick inserted in center comes out clean, about 30 minutes. 

Remove from heat and run a knife around the outside of the pan. Invert onto wire racks, remove parchment paper, turn the cake back over onto another wire rack, and let cool. 

Apricot Layer - In a medium saucepan, place apricots, maple syrup, and sprinkle with cornstarch. Bring to a boil over medium heat, stirring constantly. Turn heat down and simmer for 5 minutes, apricots should be completely broken down. 

Remove from heat and let cool. You can place in a bowl in the fridge to speed process, if desired. 

Ambrosia Whipped Cream - In a large bowl, beat whipping cream, icing sugar, and vanilla until soft peaks form. Add in the 2 cups of sour cream and continue beating until stiff peaks form. 

Assemble Cake - Using a serrated knife or dental floss, very carefully cut the 2 cakes in half horizontally. Do the best you can, they may be a bit crumbly, you can always repair a little damage with the filling!

Place one layer of cake on a serving plate. Spread 1/4 of the apricot filling on top.

Then top with about 1/6th of the ambrosia whipped cream.

Repeat with the remaining 3 layers of cake.

Then take the remaining ambrosia whipped cream and cover the cake.

To decorate - sprinkle the toasted ground almonds around the edges and sides of the cake, top with some sliced fresh apricot.

Chill until ready to serve. Overnight is best but 3 - 4 hours will work just fine.

I love how the toasted, ground almonds hide the fact that I can't frost a cake to save my life. It looks pretty and no one knows that the frosting is uneven and not at all smooth. 

If you have ever had ambrosia salad...you know... whipped cream, sour cream, mandarin oranges, pineapple, maraschino cherries, and all that good stuff...then you will understand why I named it "ambrosia whipped cream". 

I was very happy this won second prize - it took a bit more work than a lot of our other entries and was probably the prettiest entry we had. 

I think we only have 2 more apricot recipes to go before we wind up our celebration of apricots. Sue and I hope you have been enjoying all of our apricot recipes!

 

Be sure to pop over to Jam Hands and The Velvet Moon Baker for tons of great links.