Pascha Recipes
Macaroon Sponge Cake
Yield: 10 servings
Ingredients
Cake
- 7 large eggs, separated
- 1 large egg
- 1 1/4 cups granulated sugar, divided
- 1 cup cake flour
- 3/4 cup shredded sweetened coconut, toasted
- 1/4 cup finely ground almonds, toasted
- 1 tablespoon vanilla extract or rum extract
- 1 teaspoon almond extract
- 1/4 teaspoon coconut extract
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
Glaze
- 1 cup confectioners' sugar
- 2 tablespoons water
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
Garnish
Instructions
- Heat oven to 325 degrees F. Line an ungreased 10 inch fluted tube pan with wax paper.
Cake
- Beat together egg yolks and whole egg at medium speed for 2 minutes.
- Add 2/3 cup sugar, beating until light and fluffy.
- At low speed, beat in flour, coconut and nuts.
- Beat in all extracts.
- Using clean beaters, beat egg whites at high speed until foamy.
- Add cream of tartar and salt, beating until soft peaks form. Gradually add remaining sugar, beating until stiff, but no dry, peaks form.
- Fold one third of beaten egg whites into egg yolk mixture.
- Fold in remaining white.
- Pour batter evenly into prepared pan; smooth top.
- Bake cake until a wooden pick inserted near the center comes out clean, 40 minutes.
- Invert pan over the neck of a bottle to cool completely.
- Loosen cake by running a metal spatula around sides of pan. Turn cake out onto a serving plate. Remove wax paper.
Glaze
- Mix together confectioners' sugar, water and vanilla and almond extracts. Pour glaze over cake.
Garnish
- Garnish with candied violets or small edible spring flowers.