Macaroon Cake

14 ingredients
4 steps

Ingredients

  • 6 egg whites
  • 4 egg yolks
  • 2 1/4 cups sugar
  • 1/2 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 3/4 cup nonfat milk
  • 1/2 teaspoon almond extract
  • 1 1/2 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 1 cup flaked coconut
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon confectioners' sugar

Directions

  1. 1
    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.
  2. 2
    In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
  3. 3
    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.
  4. 4
    Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.

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