*  Exported from  MasterCook  *

                           Apricot Chiffon Cake

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Desserts
                Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          Flour
   1 1/2  cups          Sugar
   3      teaspoons     Baking powder
   1      teaspoon      Salt
     1/2  teaspoon      Soda
     1/2  cup           Cooking oil
     1/2  cup           Apricot jam
     1/2  teaspoon      Cream of tartar
     1/2  cup           Apricot nectar
   1                    4 3/4-oz. jar baby apricots
   1      teaspoon      Almond extract
   1      teaspoon      Lemon extract
   1      teaspoon      Vanilla extract
   6                    Egg yolks -- unbeaten
   8                    Egg whites -- unbeaten
                        -----APRICOT BUTTER FROSTING-----
     2/3  cup           Sugar
   4      tablespoons   Cornstarch
     1/4  teaspoon      Salt
   1      teaspoon      Lemon extract
   1 1/2  cups          Apricot nectar
   3                    Egg yolks
     1/2  cup           Butter

Sift flour, sugar, baking powder, salt and soda together into a large bowl.
Form a well in dry ingredients and add egg yolks, cooking oil, apricot jam,
 nectar, baby apricots, lemon, almond and vanilla extracts. 
Beat with a wooden spoon until smooth and mixed well.
 Beat egg whites with cream of tartar until stiff.
 Pour egg mixture over wites and fold together until all is mixed. 
 Pour into an ungreased tube cake pan. Bake at 350~F for 1 hour.
Invert until cool.

 APRICOT BUTTER FROSTING:  Combine sugar, cornstarch and salt in a sauce pan.  
Add nectar and lemon extract, cook until very thick.
 Remove from heat, stir some hot mixture into egg yolks. 
Boil 2 minutes stirring constantly.  Blend in butter. 
 Cool, spread over cake. Cover with tosted almonds.

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