Fluffy Apricot Sponge Cake | Traditional Summer Dessert
(0)
55 min
Under an hour
Sezamo
Pandișpan tradițional de vară, incredibil de pufos și aromat, îmbogățit cu caise proaspete și parfum delicat de lămâie și vanilie. Un desert clasic românesc simplu și delicios.
Ingredients
Preparation method
Preparing the ingredients
Wash the fresh apricots well, cut them in half, and remove the pits. If the fruit is larger, you can cut them into quarters. Preheat the oven to 180°C and line a baking pan (approximately 20x30 cm) with baking paper.
Separate the egg whites from the yolks for the 5 eggs. In a small bowl, mix the yolks with 50 ml of sunflower oil and the finely grated zest of one organic lemon.
Preparing the fluffy batter
Add a pinch of salt to the egg whites and beat them until stiff peaks form. Gradually fold in 180 g of granulated white sugar and the packet of vanilla sugar, continuing to beat at high speed until you get a glossy, dense meringue and the sugar crystals are completely dissolved.
Chef's tip
To prevent the apricots from sinking to the bottom of the pan, you can lightly toss them in a tablespoon of flour or cornstarch before placing them on the batter.
Make sure the eggs are at room temperature before starting; this way, the egg whites will whip up to a much larger volume.
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