Orange and apricot sponge cake for Passover, or you know, a weekday.
Based on a recipe from the Gourmet Jewish Cook by Judy Zeidler, a very interesting cookbook I got from Alex a while ago. Cheap on Amazon!
8 eggs, separated
pinch of salt
1 1/2 c sugar
3 T teff (optional, use something else if you don't have teff, the recipe originally called for almond meal, but I'm out)
1/2 c tapioca starch
3/4 c rice flour mix (you can use potato starch if you aren't eating any grains, I'm out of that too)
3 T orange juice
3 T apricot jam (or your choice)
Preheat oven to 350. Beat the egg whites with a pinch of salt until they hold soft peaks. Add 3/4 c of sugar and continue beating until stiff but not dry. Set aside. Beat together the rest of the ingredients until well combined, then fold in part of the egg whites to lighten. Fold in the rest of the egg whites, and spread the batter evenly in an ungreased tube pan and bake 45-55 minutes. Cool upside down, then spread with citrus mascarpone frosting.
From my brain
1/2 c heavy cream
1/3 c sugar
1 T orange juice
juice and zest from 1 lemon
2 T apricot jam
8oz mascarpone, room temperature
Whip the cream and sugar until fluffy (don't overwhip!). Add in the orange juice and lemon juice and zest, then the jam. Fold in the mascarpone, and mix until combined. Keep chilled.