Apricot Coffee Sponge Cakes
Serving Size : 12
Ingredients for prepare Apricot Coffee Sponge Cakes
:
| Amount | Measure | Ingredient - Preparation Method |
nonstick spray coating
apricot coffee sponge cakes |
| 1/2 | cup | all-purpose flour |
| 1/2 | teaspoon | baking powder |
| 2 | | eggs |
| 1 | teaspoon | vanilla |
| 2/3 | cups | sugar |
| 2 | tablespoons | water |
| 1/4 | cup | apricot preserves |
coffee icing
apricot coffee sponge cakes |
| 1/2 | teaspoon | instant coffee granules |
| 1 | tablespoon | skim milk |
| 3/4 | cups | sifted powdered sugar |
| 1 | tablespoon | margarine - softened |
| 1/2 | teaspoon | vanilla |
additional milk if needed
apricot coffee sponge cakes |
| 3 | tablespoons | finely chopped walnuts - toasted |
recipe Apricot Coffee Sponge Cakes
Spray 12 muffin cups with nonstick coating; set aside. Combine flour and baking
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powder; set aside. Beat eggs and vanilla in a large mixing bowl with an electric mixer on
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high speed for 4 minutes or till thick. Gradually add sugar, beating at medium speed for 4 to 5 minutes
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or till light and fluffy. Reduce speed to low; beat in water. Add
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flour mixture, beating just till combined. Divide batter evenly among prepared muffin cups. Bake in a 375°F oven
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for 15 minutes or till tops spring back when lightly touched. Remove from muffin cups and cool upside down on
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wire rack. Heat apricot preserves in a small saucepan till warm. Brush sides of cakes with apricot preserves.
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Place cakes upside down on a serving plate or wire rack. Prepare Coffee Icing. Drizzle over cakes. Sprinkle with
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chopped walnuts. Makes 12 servings. Coffee Icing: Dissolve 1/2 teaspoon instant coffee granules in 1 tablespoon skim milk in a
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small bowl. Add 3/4 cup sifted powdered sugar, 1 tablespoon softened margarine, and 1/2 teaspoon vanilla.
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Beat with a spoon till smooth. Add additional milk, if necessary, to make of drizzling consistency. Nutrition facts per
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serving: 141 cal., 3 g total fat (1 g sat. fat), 36 mg cholesterol, 24 mg sodium,
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27 g carbohydrate., 0 g dietary fiber, 2 g pro. Food exchanges: 1/2 bread, 1/2 fat.
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.
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