Rehydrate the apricots in hot water for about 5 minutes. Drain.
With the rack in the middle position, preheat the oven to 170 °C (325 °F).
Butter and flour a 20 x 10-cm (8 x 4-inch) loaf pan.
In a bowl, beat the egg whites and cream of tartar until stiff peak forms. Set aside.
In another bowl, cream the butter and sugar with an electric mixer. Add the egg yolks and beat until smooth. On low speed, gradually add the flour and beat until just incorporated. With a spatula, gently fold in half the egg whites. Fold in the remaining egg whites, vanilla, and apricots. Spoon the batter evenly in the prepared pan.
Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove from the pan and cool on wire rack.
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