🫙 From the Spice Rack
macaroon sponge cake
Macaroon Sponge Cake 10 servings 7 large eggs, separated 1 large egg 1 1/4 cups granulated sugar, divided 1 cup cake flour 3/4 cup shredded sweetened coconut, toasted 1/4 cup finel...
maineasy
Ingredients8 items
Ingredients
- 10servings
- 7large eggs, separated
- 1large egg
- 11/4 cups granulated sugar, divided
- 1cupcake flour
- 3/4cupshredded sweetened coconut, toasted
- 1/4cupfinely ground almonds, toasted
- 1tablespoonvanilla extract or rum extract
Directions
- 1
Macaroon Sponge Cake 10 servings 7 large eggs, separated 1 large egg 1 1/4 cups granulated sugar, divided 1 cup cake flour 3/4 cup shredded
- 2
Line an ungreased 10-inch fluted tube pan with wax paper
- 3
Beat together egg yolks and whole egg at medium speed for 2 minutes
- 4
Add 2/3 cup sugar, beating until light and fluffy
- 5
At low speed, beat in flour, coconut and nuts
- 6
Beat in all extracts
- 7
Using clean beaters, beat egg whites at high speed until foamy
- 8
Add cream of tartar and salt, beating until soft peaks form