Recipe: A&P Norwegian Apricot Sponge Cake

From A&P Creative Cooking Collection: Favorite Cakes (1987)

For the Sponge Cakes:

• 3 eggs
• 1 tsp. grated lemon peel (optional)
• 1 tbsp. hot water
• 75ml (1/3 cup) sugar
• 125ml (1/2 cup) all-purpose flour
• 2 tbsp. corn starch
• 2 tbsp. butter, melted

1. Grease and line the bottom of a 20 cm (8 inch) round cake pan. Sprinkle the side with sugar, shake out excess.
2. Place the eggs, lemon peel, hot water and sugar in a large bowl over a pan of simmering water. Using a hand-held electric mixer, whisk for 5-10 minutes until very thick and pale and the whisk leaves a trail through the mixture. Remove from the heat.
3. Sift the flour and corn starch together, then fold into the mixture. Fold in the melted butter.
4. Transfer mixture to the prepared pan. Bake in a pre-heated oven, 190C/375F for 20-25 minutes until risen and just firm to the touch. Cool down on a wire rack.

Every week we share a recipe from one of ten A&P cookbooks that we have in our collection. All of the recipes shared are from A&P and likely would have been used in their in-store kitchens as well, but modified for at-home use. 

This week's recipe is Norwegian Apricot Sponge Cake. If you make this recipe and have a photo to share, we'll start a photo wall here on this post! Email any photos to photos@ap-preservation.com or direct message us on Facebook!