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Moist Sponge Cake Recipe


Russian Apricot Torte or Biskvitnyi Abrikosovyi Torta

Russian Apricot Torte or Biskvitnyi Abrikosovyi Torta

© 2009 Barbara Rolek licensed to About.com, Inc.
Many Eastern European desserts start with sponge cake and this moist version tops them all. I believe the addition of 2 tablespoons of melted butter to the batter is what does the trick. This can be baked in a 9-inch springform pan and split into three layers, or baked in a 13x9-inch pan and split into two layers. Try this in Russian Apricot Torte Recipe, Croatian Cupavci, or any other torte requiring a no-fail sponge cake.

Makes 3 (9-inch) sponge layers or 2 (13x9-inch) layers of Moist Sponge Cake

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes


  • 7 large eggs, separated
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 ounce or 2 tablespoons melted butter


  1. Place rack in middle of oven and heat it to 325 degrees. Coat a 9-inch springform pan with cooking spray, place a parchment circle in the bottom, and spray again. Or do the same with a 13x9-inch pan.

  2. Place 7 egg yolks in one bowl and 7 egg whites in another bowl. Add 1/2 cup sugar to each bowl and beat whites until stiff but not dry, and beat yolks until thick and light. Fold whites into yolks. Using a sieve, sprinkle 1 cup flour over eggs in three additions and fold in, trying not to deflate the batter. Mix in melted butter. Bake 25-35 minutes or until toothpick tests done. Remove from oven and let cool completely in pan.

  3. When ready to assemble a torte, invert sponge onto a parchment-lined work surface and peel off parchment paper sponge was baked on. Slice into 3 layers and fill.
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