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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 16 |
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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. 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. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
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. Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar.
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