Macaroon Sponge Cake Recipe
7
1
1 1/4 cups
1 cup
3/4 cup
1/4 cup
1 Tb
1 tsp
1/4 tsp
1 tsp
1/4 tspGlaze
1 cup
2 Tb
1 Tb
1/2 tsp |
Large Eggs, separated
Large Egg
Granulated sugar, divided
Cake flour
Flaked coconut, toasted
Finely ground almonds, toasted
Vanilla extract or rum extract
Almond extract
Coconut extract
Cream of tartar
Salt
Confectioners' sugar
Water
Vanilla extract
Almond extract
|
|
Oven Temp ~ 325°
Baking Time ~ 40 Min. Pan Type ~ 10 inch tube pan |
Preheat oven, line an ungreased 10-inch fluted tube pan
with wax paper.
Beat together egg
yolks and whole egg at medium speed for 2 minutes. Add 2/3 cup sugar,
beating until light and fluffy. At low speed, beat in flour, coconut and
nuts. Beat in all extracts.
Using clean beaters, beat egg whites at high speed until foamy. Add cream of
tartar and salt, beating until soft peaks form. Gradually add remaining
sugar, beating until stiff, but no dry, peaks form.
Fold one third of beaten egg whites into egg yolk mixture. Fold in remaining
white. Pour batter evenly into prepared pan; smooth top.
Bake cake until a wooden pick inserted near the center comes out clean.
Invert pan over the neck of a bottle to cool completely. Loosen cake by
running a metal spatula around sides of pan. Turn cake out onto a serving
plate. Remove wax paper.
To prepare glaze, mix together confectioners' sugar, water, vanilla extract
and almond extract. Pour glaze over cake.