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A cake that looks so impressive but is actually very easy. Lovely to eat for afternoon tea.
To make the topping, place the butter, sugar and lemon juice in a non-stick frying pan, with a metal handle over medium heat and melt.
Cook gently for 2 minutes, stirring occasionally. Increase heat and boil remaining liquid in the pan for 5 more minutes until a rich caramel forms.
Remove from the heat and arrange apricots face down in the pan.
To make the cake, preheat the oven to 180C.
Place butter and sugar in a bowl and cream until light and fluffy.
Add egg yolks one at a time, beating after each addition. Add vanilla.
Gently fold in the sifted flour and baking powder.
In a small, clean, dry bowl; beat egg whites until stiff. Fold through cake mixture with a large metal spoon. Spoon evenly over the apricots and smooth with a spatula.
Bake cake for 45 minutes, or until a skewer inserted into the centre of the cake - comes out clean.
Remove cake from the oven and leave in the pan for 5 minutes.
Turn cake over onto serving plate and serve.
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