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Apricot Upside-Down Cake

2 (15 ounce) cans apricot halves
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 eggs, separated
2/3 cup granulated sugar
2/3 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon saltPreheat oven to 350 degrees F. Grease a 9-inch square baking pan.Drain apricots, reserving 3 tablespoons juice (discard remaining juice) or save for another use); set aside.Place butter in prepared pan; place in oven for 3 to 4 minutes or until melted. Stir in the brown sugar. Arrange apricot halves, cut side up, in a single layer over sugar.In a mixing bowl, beat egg yolks on high for 4 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in reserved apricot juice.Combine flour, baking powder and salt; gradually add to egg yolk mixture.In another mixing bowl, beat egg whites until stiff. Fold into yolk mixture. Carefully spread over apricots. Bake for 35 to 40 minutes or until a wooden pick inserted near the center of the cake comes out clean.Cool for 10 minutes before inverting onto a serving plates.Yields 9 servings.

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