Evening Edge
What’s For Dinner?
DEL.ICIO.USMacaroon Cake
Rate this recipe: (average rating = 3.00 with 3 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
"Help! I am looking for a recipe for a macaroon cake, which was baked in an angel food pan, that came from an old McCall's Cooking School binder cookbook. The cake was great to bring to friends' houses for dinners, especially during the Jewish holidays. I have tried to find it through numerous sources, to no avail. Thanks in advance, from a grateful home/amateur cook/chef," Frank B. Riccardi wrote in to the Food Goddess, an AJC Food & Drink column.
The goddess pulled some strings so Mr. Riccardi would have his recipe for Hanukkah.
Because the exposed portion of this poundcakelike dessert gets caramelized and crunchy during baking, pieces might separate or break off when inverting. Cleverly disguise irregularities by decorating the serving plate with berries or grapes or break off the crunchy bits before inverting.
Room-temperature egg whites beat up higher than chilled whites. To allow eggs time to lose their chill, separate about 1 hour before making the recipe or immerse the bowl with whites in a bowl of warm water and stir eggs until warmed.
Hands on time: 20 minutes Total time: 2 hours and 15 minutes Serves: 12-16
Ingredients:
-
6 eggs, separated, at room temperature
1 cup shortening
1/2 cup (1 stick) butter or margarine
3 cups granulated sugar
1/2 teaspoon almond extract
1/2 teaspoon coconut extract
3 cups sifted cake flour (sift before measuring)
1 cup milk
2 1/3 cups (7 ounces) sweetened flaked coconut or grated fresh coconut
Instructions:
Preheat oven to 300 degrees. Grease a 10-inch tube pan, preferably with a removable bottom and lined with parchment to fit. With an electric mixer at high speed, beat egg yolks with shortening and butter until well blended. Gradually add sugar, beating until fluffy and lightened in color. Add almond and coconut extracts; beat until blended, scraping down bowl as necessary.
On low speed, beat in flour in four additions alternately with milk, beginning and ending with flour. Add coconut and beat until blended.
In a separate bowl, beat egg whites until stiff peaks form. With a wire whisk or spatula, gently fold whites into batter until well combined. Turn into prepared pan and smooth top.
Bake for 1 hour, 45 minutes, to 2 hours, or until a cake tester inserted near center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan; cool thoroughly on wire rack. Run a knife around edges before inverting. -- Adapted from "The New McCall's Cook Book"
On low speed, beat in flour in four additions alternately with milk, beginning and ending with flour. Add coconut and beat until blended.
In a separate bowl, beat egg whites until stiff peaks form. With a wire whisk or spatula, gently fold whites into batter until well combined. Turn into prepared pan and smooth top.
Bake for 1 hour, 45 minutes, to 2 hours, or until a cake tester inserted near center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan; cool thoroughly on wire rack. Run a knife around edges before inverting. -- Adapted from "The New McCall's Cook Book"
Nutrition:
Per serving (based on 12): 630 calories (percent of calories from fat, 46), 7 grams protein, 79 grams carbohydrates, 1 gram fiber, 32 grams fat (17 grams saturated), 128 milligrams cholesterol, 161 milligrams sodium.
More recipes like this:
Recipes in the same category:Atlanta recipes