Fluffy Apricot Pudding Cake

The Most Delicious Apricot Cake

Ingredients

For the Pudding Cream:

• 1 egg (separated)
• 1 egg yolk
• 350 ml (1 ½ cups) milk (divided)
• 2 heaped tablespoons cornstarch
• 1 teaspoon vanilla extract
• 50 g (¼ cup) sugar

For the Cake:

• 3 eggs
• 1 egg white (reserved from the pudding cream)
• A pinch of salt
• 130 g (⅔ cup) sugar
• 140 ml (¾ cup) oil
• 140 ml (¾ cup) milk
• 250 g (2 cups) all-purpose flour
• 10 g (2 teaspoons) baking powder
• 1 can apricots (or fresh, sliced)

Instructions

1. Prepare the Pudding Cream:
   • In a bowl, mix the egg yolks, 2 tablespoons of milk, and cornstarch until smooth.
   • In a saucepan, heat the remaining milk, vanilla, and sugar over medium heat until warm.
   • Slowly add the egg mixture while whisking continuously.
   • Stir until the mixture thickens, then remove from heat and let it cool.
2. Prepare the Cake Batter:
   • Preheat the oven to 170°C (340°F).
   • In a bowl, beat the eggs, egg white, salt, and sugar until fluffy.
   • Add oil and milk, mixing well.
   • Sift in the flour and baking powder, and gently fold until combined.
3. Assemble the Cake:
   • Pour the cake batter into a greased baking pan.
   • Swirl in the pudding cream using a spoon or piping bag.
   • Arrange the apricot slices on top in a decorative pattern.
4. Bake & Serve:
   • Bake for about 40–45 minutes or until golden brown and a toothpick inserted comes out clean.
   • Let it cool, then dust with powdered sugar if desired.
   • Slice and enjoy!