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Ingredients:
6 eggs, separated
6 tbsp. sugar, heaping
1 tsp. baking powder
3/4 c. sifted flour
1 lb. dried apricots
2 1/2 c. water
2 c. sugar
Direction:
Beat yolks with 6 tablespoons
(heaping) with yolks still thick and lemon colored. Sift
baking powder with flour. Gently fold in beaten egg whites and
flour alternately a little at a time into the yolks. Bake in 9
x 13 pan at 350 degrees for 45 minutes. Cut 1 pound dried
apricots into coarse pieces. Cover with cold water and soak
overnight. Cook apricots in same water (2 1/2 cups water) 30
minutes over medium heat. Add 2 cups sugar and cook slowly 1
hour and cool. Remove sponge cake from pan and place on clean
cloth. Cover cake with apricot jam and begin rolling tightly,
sprinkling with powdered sugar on bottom (outside) as you
roll. Set with seam side down. Cut in slices crosswise. Jam
can be canned or frozen.
***
For
Details about Ingredients , check your nearest American Store
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