1 sponge cake
3 c. cooked sweetened apricots
1 tsp. gelatin
2 tbsp. cold water
1 egg, beaten
2 tbsp. sugar
1/2 tsp. vanilla
1 c. whipping cream

Line bottom of refrigerator tray with sponge cake. Heat apricots and add gelatin which has been softened in cold water; cooking only until dissolved. Cool and spread over cake. Beat egg with sugar and vanilla. Fold in cream beaten until stiff and spread over apricots. Place in freezer compartment about 2 hours.