Apricot Cake

This apricot sponge cake is delicious. It is moist and it absorbs all of the juices from the apricot jam. It is very simple to make. Read on to learn how to make it. Enjoy!

What you need:

For the cake:
6 eggs, room temperature
1 cup of sugar
1 cup of flour
1 tsp vanilla

Mix the eggs, vanilla, and the sugar for about 5-10 minutes. The eggs will be pale in color and double in volume. Sift the flour about 1/4 cup at a time and using a spatula, fold in the flour carefully. Preheat the oven to 350 degrees F. Line a 9-inch pan with parchment paper and transfer the batter into the pan. Bake the cake for 30-35 minutes.


Using a butter knife, go around the sides of the cake to get any cake that got stuck to the pan. Let the cake cool down for about 10 minutes in the pan then invert onto a cooling rack and let cool off completely. I placed mine into the fridge for about 30 minutes to speed up the process. Cut the cake in 2 pieces. 


For the simple syrup: 

1/2 cup sugar
1/4 cup apricot jam
1/4 cup water

Turn the stove on to a medium-high heat. Combine the ingredients for the simple syrup in a sauce pan. Stir constantly. After the syrup starts to thicken up a bit, turn off the heat and let it cool.


Glaze each layer with the simple syrup.


For the frosting:

1 - 8 oz package of cream cheese
1 cup of powdered sugar
1 pint of heavy whipping cream
1/4 cup of simple syrup

Cream the cream cheese with some powdered sugar. Mix until well combined. Add in the simple syrup and the heavy whipping cream and mix until light and fluffy.


Frost both of the layers with frosting. Sprinkle some chocolate shavings over the top.

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