Macaroon Sponge 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
1 cup confectioners' sugar
2 tablespoons water
1 tablespoon vanilla extract
1/2 teaspoon almond extract
Heat oven to 325 degrees F. Line an ungreased 10-inch fluted tube pan with wax paper.
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.
To prepare glaze, mix together confectioners' sugar, water, vanilla extract and almond extract. Pour glaze over cake. Garnish with candied violets or small edible spring flowers.
Yield: 10 servings