Apricot Jam Sponge Cake

Serves 1


  • 150 Grams
    Apricot Jam
  • 20 Grams
  • 80 Grams
  • 100 Grams
  • 200 Grams
    All Purpose Flour
  • 10 Grams
    Baking Powder
  • 6


  1. Add jam, butter, milk and water to a pot and bring to a boil.

  2. Pour hot liquid into blender.

  3. On medium speed add eggs one at a time.

  4. Once eggs are incorporated increase speed and add flour and blend until smooth.

  5. Transfer to a cream whipping canister.

  6. Charge with 2 compressed air charges and refrigerate for 1 hour.

  7. Shake well and expel a portion cake batter into a plastic deli container or paper cup.

  8. Microwave on high for 2-3 minutes (this step will take some trial and error to figure out how your microwave works).

  9. Chill cake once cooked and pull into pieces.


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