Apricot and peach sponge cake

Name: Apricot and peach sponge cake
Ingredients: 6 eggs; 300 g sugar; 4 tablespoons boiling water; 4 tablespoons oil; 1 packet (8 g) vanilla sugar; 300 g flour; 1 packet (10 g) baking powder; 1 lemon (grated zest); 300 g apricots and peaches; 10 g powdered sugar

Dessert - Apricot and peach sponge cake by Letitia O. - Recipia

Apricot and peach sponge cake is served with coffee, once it has cooled and been cut into squares. The batter turns out fluffy, with soft pieces of fruit throughout, just right for putting on the table when we fancy something sweet. I cut the peaches into cubes a little larger than the apricots, so you can really taste them in every piece. Prep: 20 minutes. Cook: 35 minutes. Rest: 30 minutes. Total time: 85 minutes. Servings: 12. Approximately 285 kcal and 6 g protein per serving.

Ingredients

6 eggs
300 g sugar
4 tablespoons boiling water
4 tablespoons oil
1 packet (8 g) vanilla sugar
300 g flour
1 packet (10 g) baking powder
1 lemon (grated zest)
300 g apricots and peaches
10 g powdered sugar

Preparation

1. Heat the oven to 170°C. Separate the eggs and beat the egg whites until stiff. 2. Gradually add the sugar, alternating with the 4 tablespoons of boiling water, and beat until the sugar dissolves. 3. Fold in the oil, egg yolks and vanilla sugar. 4. Mix the flour with the baking powder and grated lemon zest. Set the mixer aside and fold the mixture into the batter with a spoon, using upward strokes. 5. Pour the batter into a baking pan lined with parchment paper. Arrange the apricot and peach cubes on top and bake for 35 minutes, until the sponge cake is golden and a toothpick comes out clean. 6. Let it cool for about 30 minutes, dust with powdered sugar and cut into squares.

Notes

You can replace the apricots and peaches with cherries and sour cherries, and plums work too; the cake contains eggs and gluten. Choose fruit that is ripe but still firm, and pat the cubes dry if they release a lot of juice after cutting. A pan of about 25 x 35 cm makes a sponge cake of a good height, and cubes of a similar size bake evenly. I serve it with a cup of black tea. Keep it covered in the fridge for up to 3 days.