This cake was a staple in my home when I was growing up. My grandmother made them into half-moon shapes, so that’s how I make them today. But you can cut them into squares or circles too.
Preheat oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer, beat egg whites with one cup sugar until stiff peaks form. Remove from bowl and set aside.
In the same bowl (you don’t need to clean it), add margarine and remaining sugar, and beat until light and creamy. Slowly add in yolks, vanilla sugar, flour, baking powder, and orange juice.
Fold egg whites into batter until just incorporated. Pour into a greased nine- by 13-inch pan and bake for 35–40 minutes, until a toothpick inserted in the center comes out dry. Let cool slightly.
Spread a thin layer of apricot jam on top and sprinkle with toasted almonds.
You can cut into squares or use a deep round cookie cutter to cut into circles. After cutting circles, I used a round cookie cutter to cut the cake again into half-moon shapes.