Whip the heavy cream with an electric mixer until it reaches a semi-whipped consistency. Set aside.
In a separate bowl, crack the eggs and beat them with an electric mixer, gradually raining in the sugar. Beat until the mixture is homogeneous and fluffy.
Once the eggs and sugar are slightly fluffy, gently incorporate the semi-whipped cream using the electric mixer on a low speed.
Gradually add the flour a little at a time, followed by the baking powder. Mix until you have a smooth and compact batter, then pour it into a buttered 20x20 cm (8x8 inch) square baking pan.
Bake the cake in a preheated static oven at 180°C (350°F) for about 7-8 minutes.
Remove the cake from the oven. It won't be fully cooked, but it will have the right consistency to support the jam without it sinking. Put the apricot jam in a piping bag and pipe diagonal strips across the surface of the cake to create a criss-cross pattern.
Return the cake to the oven and continue baking for another 25 minutes.
Let the cake cool slightly, then dust with powdered sugar before slicing and serving.
Cook it hands-free.
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