Macaroon Angel Cake: Sandi's Recipe of the Week - May 6

Presents

Sandi's "Recipe Of The Week"
May 6 - 12, 2006

"Macaroon Angel Cake"

Macaroon Angel Cake

Recipe Source:
Best Ever Cakes and Pastries (Card 99)
Great American Recipes

Serving Size: Makes one 10 inch tube cake or 12 servings

Amount	Ingredient
1 1/4 cups	egg whites (10 to 12)
1 cup plus 2 tablespoons	sifted cake flour
1/2 cup	granulated sugar
1/4 teaspoon	salt
1 1/4 teaspoons	cream of tartar
1 teaspoon	almond extract
1/2 teaspoon	vanilla
1 cup	granulated sugar
1/3 cup	flaked coconut, toasted

Preparation Instructions:
1. Place egg whites in large bowl about 1 hour in advance.
2. Sift together flour and 1/2 cup granulated sugar 3 times.
3. Add salt to egg whites. Beat until foamy. Add cream of tartar and flavorings. Beat until stiff.
4. Beat in remaining 1 cup granulated sugar, sprinkling 1/4 cup at a time over egg whites. Beat until sugar is just blended.
5. Sift in flour mixture by fourths, folding lightly. Fold in toasted coconut.
6. Push batter into ungreased 10 inch tube pan. Cut through batter to remove air bubbles.
7. Bake at 375 degrees 30 to 35 minutes until cake springs back when lightly touched. Let stand until cold.
8. Loosen with a knife. Invert onto serving dish.
How to toast coconut: Spread coconut on shallow pan. Bake at 350 degrees about 5 minutes, stirring often until golden brown.
Per serving: 156 calories; 3.5 g protein; 1.0 g fat; 33.6 g carbohydrates; 101 mg sodium.

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