Homey Happiness and Gluten Free Apricot Sponge Cake

I wanted to share an image of my sauerkraut all bottled up and ready for the fridge. I made myself a lovely sandwich with gluten-free bread, Munster cheese and fresh raw sauerkraut. Yum! I love getting to share the love, delivering quarts to friends and family 🙂

Here’s the recipe for my gluten-free apricot sponge cake:

6 large eggs, at room temperature

1/2 tsp salt

1 c. sugar

1/2 cup water

1 tsp. baking powder

1 1/2 c. gluten free flour mix

1/2 tsp. xanthan gum

1 small jar of apricot jam

4 Tbs. melted shortening or butter

Preheat the oven to 325. Grease two 8 inch round cake pans. Seperate the eggs and whip the whites with the salt. When they form peaks add half the sugar and whip. Mix the yolks with the other half of the sugar until it’s yellow and thick. Mix the dry ingredients together. Then add the water, egg yolk mixture, jam, and melted shortening to the dry ingredients and mix well for a minute or two. Then add part of the whipped whites to the mixture and stir gently with a whisk to keep the fluffiness. Add the rest of the whites and gently fold it in. Pour half of the batter into each pan and bake for 30 – 40 minutes.

Let it cool and then frost with your favorite frosting. I mixed another half a jar of apricot jam into some of the frosting and spread that in the middle. Then I scattered hazelnuts over the top and sides.