Sponge Cake: (Prepare the day before)
In a bowl, beat the eggs, sugar, and salt until the mixture doubles in volume.
Slowly add the oil while continuing to mix.
Gently fold in the vanilla extract and sifted flour with a spatula.
Pour the batter into a greased cake pan and bake for 20 to 25 minutes.

Apricots in Syrup:
In a saucepan, combine 1 cup sugar (about 200 grams) and 1 2/3 cups water (about 400 ml). Bring to a boil and let simmer for 10 minutes.
Slice 1 1/3 lbs apricots (about 600 grams) and add them to the syrup. Let simmer for 2 more minutes on low heat. Remove from heat and let the apricots soak in the syrup.

Whipped Cream:
In a bowl, combine the whipped cream powder and ice-cold water. Beat with a mixer on high speed for 3 minutes until you reach the desired consistency.

Assembly:
Slice the cake in half. Soak the first layer with apricot syrup thinned with a little water, then spread with whipped cream. Add the apricots from the syrup and arrange them on the cream as shown in the photo. Soak the second cake layer and place it on top.
Cover the cake with the remaining whipped cream and decorate with whipped cream and fresh apricot slices coated in syrup. (Decorate as you like.)