Apricot Sponge Torte

• Vegetable cooking spray
• 2 eggs
• 1/2 cup sugar
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1/2 cup sifted cake flour
• 1/2 tsp. baking powder
• Dash of salt
• 1 can apricot halves in lite syrup, undrained
• 1 tsp. cornstarch

Directions:

Coat a 9 inch torte pan with removable bottom with cooking spray, and set aside. Beat eggs at medium speed of an electric mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until soft peaks form and sugar dissolves (about 10 minutes). Stir in vanilla and almond extracts. Combine cake flour, baking powder, and slat; fold into egg mixture. Spoon into prepared pan. Bake at 325 degrees for 25 minutes. Remove torte from oven. Drain apricots, reserving 2/3 cup syrup; set aside. ARrange apricot halves, cut side down, around outside edge and center of torte. Combine cornstarch and reserved syrup in a small saucepan. Cook over medium heat, stirring constantly, until mixture boils. Cook 1 additional minute; remove from heat. Spoon sauce over apricots. Return torte to oven, and bake an additional 5 minutes or until torte pulls away from sides of pan. Cool on a wire rack 5 minutes; remove outside rim from pan. Serve warm.

By Robin

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