Petitchef

Passover orange and apricot sponge cake with citrus mascarpone frosting

Other
4 servings
15 min
55 min
Very Easy
Very delicious at tea time.

Ingredients

Number of serving: 4

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

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.

Photos

Passover orange and apricot sponge cake with citrus mascarpone frosting, photo 1Passover orange and apricot sponge cake with citrus mascarpone frosting, photo 2Passover orange and apricot sponge cake with citrus mascarpone frosting, photo 3




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