Tuesday, April 6, 2010

Yummy Macaroon Cake

I made this Macaroon Cake over the weekend for Easter - it was a hit! Just thought I'd share the recipe with you all. It's out of Taste of Home Healthy Cooking Magazine. They take a heavier recipe and lighten up without compromising the taste. It's dense like a pound cake, yet still light and great with coffee or tea! If you make it - let me know how you like it.
(I forgot to snap a photo until after we dug in)
6 egg whites
4 egg yolks
1-1/4 cup sugar
1/2 cup unsweetened applesauce (I think the one I used was sweetened)
1/4 cup canola oil
3/4 cup fat free milk
1/2 tsp almond extract
1-1/2 cups cake flour
1-1/2 cups all purpose flour
1 cup flaked coconut
3 tsp baking powder
1/4 tsp salt
1/2 tsp cream of tartar
1 tsp confectioners' sugar

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-inch tube pan (I used a circular springform pan). Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325 degrees for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan (whoops -I didn't do this); cool completely, about an hour.
4. Remove cake to a serving plate and sprinkle with confectioners' sugar. Enjoy!

Nutrition facts: 1 slice = 287 calories, 7g fat, 51mg cholesterol, 155mg sodium, 52g carbohydrates, 1g fiber, 5g protein. Or 6 weight watcher points. Yields 16 slices.

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