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Ingredients
| eggs: 6 (whites) |
| eggs: 4 (yolks) |
| granulated sugar: 2 1/4 cups |
| unsweetened applesauce: 1/2 cup |
| canola oil - for salads, woks and light frying: 1/4 cup |
| nonfat milk: 3/4 cup |
| almond extract: 1/2 tsp |
| cake flour: 1 1/2 cups |
| all-purpose flour (unsifted): 1 1/2 cups |
| flaked coconut meat: 1 cup |
| baking powder: 1 Tbl |
| salt: 1/4 tsp |
| cream of tartar: 1/2 tsp |
| powdered sugar (unsifted): 1 tsp |
Macaroon Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
65 min -
Servings
16 serving(s)
Tags
- Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine the flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended.
- In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
- Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
- Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.