Windblown Cake With Apricot Filling and Glaze

Introduction
This cake is as light and airy as the name suggests.

Ingredients


3 eggs, separated

3/4 cup cold water

1 cup granulated sugar

1 2/3 cups sifted CAKE and PASTRY flour

1 tsp. baking powder

1/2 tsp. vanilla extract

1/4 tsp. almond extract

1/4 tsp. cream of tartar

Butter Cream (recipe follows)

Apricot Glaze and Filling (recipe follows)


BUTTER CREAM:


1/2 cup unsalted butter

1 cup sifted icing sugar

1 egg yolk

2 Tbsp. apricot liqueur, Orange juice or rum

1 tsp. vanilla

APRICOT GLAZE AND FILLING:

1 1/2 cups dried apricots

1 1/2 cups water

1 tsp. grated orange rind

1/2 cup granulated sugar

1 Tbsp. apricot liqueur or Orange juice




Directions
FOR THE CAKE:
In large mixing bowl, beat together egg yolks and cold water on high speed of electric mixer for 5 minutes or until they make a high foam in bowl. Gradually add sugar, 2 Tbsp. at a time, beating well after each addition.

Sift together flour and baking powder. Blend into egg mixture at low speed. Add vanilla and almond extracts.

In separate bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter. Pour into ungreased 9-inch TUBE pan. Bake in 350 F. oven for 35 to 40 minutes or until top springs back when lightly touched. Turn pan upside down and let cake hang until cool. Meanwhile, prepare Butter Cream and Apricot Glaze and Filling.

Remove cake from pan. With serrated knife, carefully split cake horizontally into 3 layers. Spread 1/3 of Apricot Glaze between each layer, reserving remaining glaze for top.

Spread Butter Cream on sides of cooled cake. Pipe or spoon more Butter Cream to form rim around top edges; cover top with remaining Apricot Glaze.

BUTTER CREAM:

Beat together butter and icing sugar until light and fluffy. Add egg yolk and beat for 1 minute; beat in liqueur and vanilla. If too soft to spread, beat over cold water until desired consistency is reached. Use immediately. Makes about 1 cup.

APRICOT GLAZE AND FILLING:

In saucepan, cook apricots, water and orange rind until apricots are tender, about 20 minutes. Add sugar and cook for 10 minutes longer or until thickened. Puree in blender or food processor. Add liqueur and let cool until spreadable. Makes 1 1/2 cups.

Canadian Living Cookbook