This apricot custard-filled sponge cake is a beautiful dessert that combines the airy elegance of sponge cake with a rich, silky custard and the sweet chewiness of dried apricots. Every bite delivers a balance of textures and flavors—fluffy cake, creamy filling, and bright fruitiness. Whether served as a centerpiece for a tea party, family gathering, or just a quiet weekend dessert, this cake brings both comfort and sophistication.
Preparation time: 35 minutes
Cook time: 30 minutes
Chill time: 1 hour
Total time: 2 hours 5 minutes
Yield: 8–10 servings
Cuisine: European-inspired patisserie
Ingredients
For the Sponge Cake
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4 large eggs, separated
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60g (2 oz) sugar (for yolks)
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120g (4 oz) sugar (for egg whites)
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Juice of ½ lemon
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170g (6 oz) all-purpose flour
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10g (0.35 oz) baking powder
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15g (0.5 oz) corn starch
For the Custard Filling
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2 eggs
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90g (3 oz) sugar
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1 tsp vanilla essence
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45g (1.5 oz) corn starch
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600ml (20 fl oz) milk
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120g (4 oz) dried apricots, chopped
Step-by-Step Cooking Directions
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Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line the bottom of two 8-inch (20 cm) round cake pans with parchment paper. -
Separate and Prepare the Eggs
Carefully separate the egg yolks and whites into two bowls. Ensure there is no yolk in the whites for maximum volume when beating. -
Beat Egg Yolks with Sugar
To the egg yolks, add 60g (2 oz) sugar and beat until the mixture becomes thick, pale, and creamy. Add lemon juice and continue whisking until fully combined. -
Whip Egg Whites with Sugar
In a separate, clean bowl, beat the egg whites until soft peaks form. Gradually add 120g (4 oz) sugar and beat until stiff, glossy peaks form. -
Combine Yolks and Whites
Gently fold the yolk mixture into the whipped egg whites using a spatula, being careful not to deflate the mixture. -
Incorporate Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and corn starch. Gradually fold the dry ingredients into the egg mixture, being gentle and slow to maintain volume. -
Bake the Sponge Cake
Divide the batter evenly between the prepared pans. Smooth the tops and bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely. -
Make the Custard Filling
Chop the dried apricots into small pieces and set aside. In a saucepan, whisk together eggs, sugar, vanilla, and corn starch until smooth. Gradually whisk in the milk.
Place the pan over medium heat and cook, stirring constantly, until the mixture thickens into a smooth custard (about 6–8 minutes). Once thickened, stir in the chopped apricots. Let the custard cool to room temperature, then refrigerate for at least 30 minutes. -
Assemble the Cake
Once the cake layers are cool and the custard has set, place one sponge layer on a serving plate. Spread the custard evenly over the cake, then place the second sponge on top. Lightly press down to secure. -
Finish and Serve
Dust the top with powdered sugar or decorate with whipped cream and extra chopped apricots, if desired. Slice and serve.
Nutritional Information (Per slice, based on 10 servings)
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Calories: 320
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Total Fat: 9g
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Saturated Fat: 3g
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Carbohydrates: 51g
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Sugar: 31g
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Protein: 7g
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Fiber: 1g
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Sodium: 90mg
Nutritional values may vary based on specific ingredients and brands.
The Origins and Popularity of the Recipe
This sponge cake with custard filling draws inspiration from classic European layer cakes, combining light génoise-like sponge with a rich stovetop custard. Dried apricots lend a fruity Mediterranean flair, while the custard adds a silky, creamy texture that contrasts beautifully with the soft cake. The recipe echoes old-world charm while remaining simple enough for home bakers. Similar to Italian tortas and German Bienenstich, this cake’s enduring appeal comes from its contrast of textures and balance of sweet and tart flavors.
Reasons Why You’ll Love the Recipe
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Light and airy sponge cake that doesn’t require butter or oil
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Lush vanilla custard enriched with dried apricots
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Perfect for special occasions or as a tea-time centerpiece
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Can be made ahead—both the cake and custard can be prepped in advance
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Elegant and visually appealing, yet simple to execute
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Balanced in sweetness—not overly sugary, letting the apricots shine
Health Benefits
While indulgent, this cake includes some wholesome ingredients:
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Eggs provide high-quality protein and essential nutrients like vitamin B12
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Milk offers calcium and vitamin D
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Dried apricots are rich in fiber, potassium, and antioxidants
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Less butter than many cakes, making it lighter and lower in saturated fat
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Homemade desserts allow full control over sugar and ingredients
Serving Suggestions
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Serve chilled for a firmer, more refreshing bite
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Add whipped cream or crème fraîche on the side
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Garnish with fresh mint leaves and additional apricot pieces
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Pair with a hot cup of tea (Earl Grey or chamomile)
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Serve as a light dessert after a rich or spicy meal
Cooking Tips
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Don’t skip sifting the dry ingredients—it keeps the sponge tender
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Fold gently to keep the egg whites fluffy and avoid deflating the batter
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Use room temperature eggs for better volume
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Let the custard cool completely before spreading, or it may soak into the cake
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If custard gets lumpy, strain it through a sieve while warm for a smooth finish
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Make the cake a day ahead—it tastes even better after resting overnight in the fridge
Variations to Try
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Apricot-Rum Custard: Soak the apricots in 1 tbsp rum before adding
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Berry twist: Substitute chopped dried cranberries or raisins for apricots
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Chocolate sponge version: Replace 2 tbsp flour with cocoa powder
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Coconut topping: Sprinkle toasted coconut over the custard before sealing with top layer
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Almond custard: Add 1 tsp almond extract to the custard for a nutty undertone
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Gluten-free version: Use a gluten-free flour blend in place of regular flour
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Mini layer cakes: Bake in ramekins or muffin tins for individual servings
Conclusion
Apricot custard-filled sponge cake is a truly elegant dessert that combines classic techniques with timeless flavor. The tender sponge and silky custard come together seamlessly, while the apricots add a fruity surprise in every bite. Whether you’re serving this for a holiday, birthday, or just because—it’s a recipe that’s sure to impress and satisfy. Light, luscious, and flavorful, this is the kind of cake you’ll want to make again and again.
10 Comprehensive FAQ Section
1. Can I make the sponge cake in one pan and slice it in half?
Yes, but be sure to bake it longer (35–40 minutes), and let it cool completely before slicing horizontally.
2. Can I use fresh apricots instead of dried?
Fresh apricots can be used but may need to be briefly sautéed or cooked down to avoid excess moisture.
3. How do I know when the custard is done?
The custard should coat the back of a spoon and thicken significantly. If in doubt, it should reach about 180°F (82°C).
4. Can I make this cake a day ahead?
Yes! In fact, it tastes even better the next day as the flavors meld and the custard sets more firmly.
5. Can I freeze the cake?
Yes, the assembled cake (without decorations) can be frozen for up to 1 month. Thaw overnight in the fridge.
6. My sponge is dense—what went wrong?
Overmixing or deflating the whipped egg whites can cause density. Be gentle during folding and don’t overbake.
7. What’s a good substitute for corn starch in the custard?
You can use all-purpose flour or arrowroot powder in equal amounts, though the texture may differ slightly.
8. Can I flavor the sponge with almond or orange zest?
Absolutely! Add ½ tsp almond extract or 1 tsp orange zest to the yolk mixture for extra flavor.
9. What kind of milk should I use for the custard?
Whole milk yields the creamiest texture, but you can use 2% or even non-dairy alternatives like almond or oat milk.
10. Is this cake overly sweet?
Not at all. The natural tartness of apricots and balanced sugar levels keep this cake pleasantly sweet without being cloying.