Macaroon Sponge Cake
Ingredients
- 7 large pieces of eggs separated
- 1 large piece of egg
- 1 1/4 cups of granulated sugar divided
- 1 cup of cake flour
- 3/4 cup of shredded sweetened coconut toasted
- 1/4 cup of finely ground almonds toasted
- 1 tbsp. of vanilla extract or rum extract
- 1 tsp. of almond extract
- 1/4 tsp. of coconut extract
- 1 tsp. creamof tartar
- 1/4 tsp. of salt
For the Glaze
- 1 cup of confectioners’ sugar
- 2 tbsp. of water
- 1 tbsp. of vanilla extract
- 1/2 tsp. of almond extract
Instructions
- Prepare a preheat 325 degrees F oven and line an ungreased fluted tube pan with wax paper.
- Beat together the egg yolks and the whole egg at medium speed for about 2 minutes.
- Add the 2/3 cup of sugar while beating the mixture at low speed until becomes light and fluffy and then beat in the flour, coconut and nuts and lastly, beat in all extracts.
- Beat the egg whites at high speed using the clean beatersuntil foamy.
- And then add the cream of tartar and salt while beating continuously until it formsoft peaks.
- Gradually add the remaining sugar while beating it until becomes stiff but not in dry and peaks form.
- Fold one third of the beaten egg whites into egg yolk mixture and fold in the remaining white.
- Pour the batter evenly into prepared pan and then smoothen the top.
- Bake the cake until a wooden pick inserted near the center comes out clean for about 40 minutes.
- Invert the pan over the neck of a bottle to cool completely.
- Loosen the cake by running a metal spatula around the sides of the pan.
- Turn the cake out onto a serving plate and then remove the wax paper.
- To prepare the glaze, mix together the confectioners’ sugar, water, vanilla extract and the almond extract.
- Pour out the glaze over the cake and then garnish with your favorite small edible spring flowers (optional).