Apricot Cream Cake

Preparation

Preheat:

oven to 320°F convection, low fan

Line two-8” round cake pans with parchment paper on the bottom. Do not use butter or non-stick spray.

Combine:

flour, cornstarch and baking powder

Whip:

egg whites to soft peaks on medium-high speed

Add & whip:

sugar in three additions on medium-high speed

Finish on high speed and whip to stiff peaks.

Whip:

egg yolks, granulated sugar, fine sea salt and warm water to ribbon stage

Add:

extract and oil while whipping on medium speed

Fold:

egg whites into yolk mixture in 2 additions

Divide:

batter into the two prepared cake pans (240g each)

Bake:

24 minutes/until internal temperature is 190F

Let cake cool completely in the pan upside down on a cooling rack.

Combine water and sugar. Bring to a boil. Let cool and store refrigerated until ready to use.

Whip cream, powdered sugar and extract on medium speed until stiff peaks form.

Brush:

tops and sides of cakes with simple syrup (about 56g per layer)

Pipe:

a whipped cream dam around the edge of one layer of sponge

Fill:

layer with a mixture of 75g whipped cream and 135g apricot spread

Place:

remaining sponge layer on top

Crumb:

coat cake with whipped cream

Spread:

100g of apricot fruit spread on top of cake leaving a ½” border

Chill:

for at least 20 minutes

Cover:

cake with remaining cream and pipe/spread a decorative border

Refrigerate until ready to serve.

Replace Apricot Fruit Spread with Blueberry (art 1491.999) or Strawberry (art 1482.999) Fruit Spreads. Omit almond extract and add 8 grams of vanilla extract.