Directions:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 1/2 cup sugar together twice; set aside.
- Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
- In a small bowl, beat apricot preserves and water until frothy. Gently fold in egg white mixture. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
- Bake on the lowest oven rack at 350° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.81 Kcal (1486 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 99.46mg | 4% | |
| Potassium | 132.79mg | 3% | |
| Total Carbs | 78.44g | 26% | |
| Sugars | 28.59g | 114% | |
| Protein | 7.34g | 15% | |
| Calcium | 2.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 227.41 Kcal (952 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 63.75mg | 4% | |
| Potassium | 85.11mg | 3% | |
| Total Carbs | 50.27g | 26% | |
| Sugars | 18.32g | 114% | |
| Protein | 4.7g | 15% | |
| Calcium | 1.7mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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