Description
These soft Apricot Sponge Slices use simple pantry staples and canned apricots for a no-fuss, light dessert. Perfect for tea, brunch, or anytime baking.
Ingredients
Units
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- 5 large eggs, separated
- 1 cup caster sugar
- 1 tsp vanilla extract
- A pinch of salt
- 1 cup cake flour
- 2 tsp baking powder
- 1/2 cup water
- 1/2 cup vegetable or canola oil
- 2 medium tins of apricot halves, well drained
- Icing sugar (for dusting)
Instructions
- Preheat your oven to 180°C (or 160°C for a fan oven).
- Lightly grease a rectangular baking dish with non-stick spray.
- Beat the egg whites until stiff peaks form. Set aside.
- In a separate bowl, beat the egg yolks and sugar until thick and pale, about 3 minutes.
- Stir in vanilla, salt, sifted flour, and baking powder.
- Add the water, mix until smooth, then blend in the oil.
- Fold the stiff egg whites into the batter gently using a spatula; don’t overmix.
- Pour the batter into your baking dish. Press the drained apricot halves into the top.
- Bake for 40–45 minutes, or until a toothpick poked in the middle comes out clean.
- Let it cool, then dust with icing sugar. Slice and serve with whipped cream or vanilla ice cream.
Tips and Swaps
- No apricots? Use canned peaches, pears, or apple slices instead.
- Want extra flavor? Add a hint of almond or orange essence to the batter.
- Best served fresh, but it keeps well in an airtight container for a couple of days.
Notes
Created, prepared, tried, and tested by Gail
