For the sponge cake:
5 large eggs (260 grams)
120 grams granulated sugar
120 grams all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
A clean kitchen towel (washed with unscented detergent)
For the cream cheese frosting:
8 ounces cream cheese, softened
6 tablespoons unsalted butter (3 ounces), softened
1/2 teaspoon rosewater
2 teaspoons orange blossom water
1/3 cup apricot preserves (you’ll need a whole 13-ounce jar for the entire recipe)**
For the white chocolate glaze/to assemble:
1/4 cup heavy cream
1/2 teaspoon orange blossom water
3.5-ounce bar of white chocolate, broken into small pieces
3/4 cup room temperature apricot preserves (the remainder of the 13-ounce jar)
room temperature cream cheese frosting
1/4 cup ground pistachios, for sprinkling (plus more for serving, optionally)
* You can get away with using a standard 18×13-inch sheet pan. Just absolutely do not skip the parchment step. If you use a larger pan, the sponge cake will be flatter, so it may finish cooking earlier.
** Bonne Maman is exactly the right size jar of apricot preserves for both the jam layer and cream cheese frosting, and it’s what I used during recipe testing, but any will work.
*** If the frosting is too warm and seems like it’s going to ooze out the sides, chill it in the fridge for 5 or 10 minutes before rolling to cool it down just a little.