Passover orange and apricot sponge cake with citrus mascarpone frosting

Ingredients

1) For orange and apricot sponge cake :

• 8 eggs, separated
• pinch of salt
• 1 1/2 cup sugar
• 3 tablespoons teff
• 1/2 cup tapioca starch
• 3/4 cup rice flour mix
• 3 tablespoon orange juice
• 3 tablespoon apricot jam (or your choice)

2) For Citrus mascarpone frosting :

• 1/2 cup heavy cream
• 1/3 cup sugar
• 1 tablespoon orange juice
• juice and zest from 1 lemon
• 2 tablespoons apricot jam
• 8 oz mascarpone, room temperature

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Preparation

• 1) Preheat oven to 350. Beat the egg whites with a pinch of salt until they hold soft peaks. Add 3/4 c of sugar and continue beating until stiff but not dry. Set aside.
• Beat together the rest of the ingredients until well combined, then fold in part of the egg whites to lighten.
• Fold in the rest of the egg whites, and spread the batter evenly in an ungreased tube pan and bake 45-55 minutes. Cool upside down, then spread with citrus mascarpone frosting.
• 2) Whip the cream and sugar until fluffy (don't overwhip!). Add in the orange juice and lemon juice and zest, then the jam.
  
• Fold in the mascarpone, and mix until combined. Keep chilled.