Apricot Chiffon Cake

Course : Cakes
Serves: 12
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2 1/2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon soda
1/2 cup cooking oil
1/2 cup apricot jam
1/2 teaspoon cream of tartar
1/2 cup apricot nectar
4 3/4 ounce baby apricots
1 teaspoon almond extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
6 large egg yolks unbeaten
8 large egg whites -- unbeaten
2/3 cup sugar
4 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon lemon extract
1 1/2 cups apricot nectar
3 large egg yolks
1/2 cup butter

Preparation / Directions:

Sift flour, sugar, baking powder, salt and soda together into a large bowl. Form a well in dry ingredients and add egg yolks, cooking oil, apricot jam, nectar, baby apricots, lemon, almond and vanilla extracts. Beat with a wooden spoon until smooth and mixed well. Beat egg whites with cream of tartar until stiff. Pour egg mixture over wites and fold together until all is mixed. Pour into an ungreased tube cake pan. Bake at 350~F for 1 hour. Invert until cool. APRICOT BUTTER FROSTING: Combine sugar, cornstarch and salt in a sauce pan. Add nectar and lemon extract, cook until very thick. Remove from heat, stir some hot mixture into egg yolks. Boil 2 minutes stirring constantly. Blend in butter. Cool, spread over cake. Cover with tosted almonds.


Nutritional Information:

508 Calories (kcal); 21g Total Fat; (36% calories from fat); 7g Protein; 74g Carbohydrate; 180mg Cholesterol; 472mg Sodium

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