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6 eggs, separated
6 tbsp. sugar, heaping
1 tsp. baking powder
3/4 c. sifted flour
1 lb. dried apricots
2 1/2 c. water
2 c. sugar


Beat yolks with 6 tablespoons (heaping) with yolks still thick and lemon colored. Sift baking powder with flour. Gently fold in beaten egg whites and flour alternately a little at a time into the yolks. Bake in 9 x 13 pan at 350 degrees for 45 minutes. Cut 1 pound dried apricots into coarse pieces. Cover with cold water and soak overnight. Cook apricots in same water (2 1/2 cups water) 30 minutes over medium heat. Add 2 cups sugar and cook slowly 1 hour and cool. Remove sponge cake from pan and place on clean cloth. Cover cake with apricot jam and begin rolling tightly, sprinkling with powdered sugar on bottom (outside) as you roll. Set with seam side down. Cut in slices crosswise. Jam can be canned or frozen.

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