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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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the toasted coconut provides subtle flavor and a nice texture, serve plain or with fresh fruit in season Ingredients:
10 in. tube pan |
10-12 egg whites, about 1 1/2 c., room temp |
1 c.+ 2 tblsp. cake flour, sifted |
1 1/2 c. sugar, divided |
1/4 tsp. salt |
1 1/4 tsp. cream of tartar |
1 tsp. almond extract |
1/2 tsp. vanilla |
1/3 c. flaked coconut, toasted |
Directions:
1. to toast coconut:(or nuts for that matter)
2. preheat oven to 350
3. spread coconut on a shallow pan
4. bake about 5 minutes, stirring often, until golden brown
5. for cake:
6. preheat oven to 375
7. place egg whites in a large bowl, bring to room temp, about an hour
8. in a medium bowl, sift the flour and 1/2 c.sugar together 3 times
9. add salt to the egg whites, beat until foamy,
10. add cream of tartar and flavorings, beat until stiff!
11. beat in the 1 c. sugar gradually, until just blended
12. sift in the flour mixture by fourths, folding lightly after each addition
13. fold in the toasted coconut
14. push the batter into an ungreased tube pan, cut through the batter to remove any air bubbles
15. bake for 30-35 minutes , until the cake springs back when lightly pressed....
16. let stand until completely cooled
17. loosen with a knife, turn out onto serving platter...
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