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

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