Macaroon Sponge Cake Recipe
Written by admin on November 3rd, 2009
Ingredients:
-7 Large Eggs, separated
-1 Large Egg
-1 1/4 cups of Granulated sugar, divided
-1 cup of Cake flour
-3/4 cup of Flaked coconut, toasted
-1/4 cup of Finely ground almonds, toasted
-1 Tb of Vanilla extract or rum extract
-1 tsp of Almond extract
-1/4 tsp of Coconut extract
-1 tsp of Cream of tartar
-1/4 tsp of Salt
Glaze
-1 cup of Confectioners’ sugar
-2 Tb of Water
-1 Tb of Vanilla extract
-1/2 tsp of Almond extract
Preheat oven, line an ungreased 10-inch fluted tube pan with wax paper.
Oven Temp ~ 325°
Baking Time ~ 40 Min.
Pan Type ~ 10 inch tube pan
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. Your sponge cake is ready!
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