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Ингредиенты
- 3/4 c. cake flour (not self-rising)
- 8 lrg egg whites
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1 c. superfine sugar
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1/2 c. shredded unsweetened coconut (available at natural foods stores)
- 11/4 c. sugar
- 2 lrg egg whites
- 1 tsp freshly grated orange zest
- 1/4 c. strained fresh orange juice
- 1 Tbsp. light corn syrup
- 1 c. shredded unsweetened coconut (available at natural foods stores), toasted
Инструкции
- Make the cake:Onto a sheet of wax paper sift the flour 3 times. In a large bowl with an
- electric mixer beat the egg whites with the salt till they are frothy, add in the cream of tartar, and beat the whites till they hold soft peaks.
- Beat in 1/2 c. of the sugar, a little at a time, add in the vanilla and the almond extract, and beat the whites till they hold stiff peaks. Mix in the remaining 1/2 c. sugar, a little at a time, sift the flour over the whites in 4 batches, folding it in gently after each addition, and mix in
- the coconut. Spoon the batter into a tube pan, 9 inches across the top and 3 1/2 inches deep, and bake the cake in the middle of a preheated 275F. oven for 1 1/2 hrs. Hang the cake in the pan upside down on the neck of a bottle and let it cold for 1 1/2 to 2 hrs, or possibly till it is cooled completely. Release the cake from the side of the pan and from the
- center tube with a sharp knife, turn it out onto a rack, and invert it onto a cake plate.
- Make the frosting:In a metal bowl whisk together the sugar, the egg whites, the zest, the orange juice, the corn syrup, and healthy pinch of salt, set the bowl over a saucepan of simmering water, and cook the mix, whisking till it registers 140F. on a candy thermometer. Remove the pan from the heat and whisk the mix over the warm water for 3 min. Remove the bowl from the pan and with an electric mixer beat the frosting at high speed for 7 to 10 min, or possibly till it is cold and hold stiff peaks.
- Spread the top and sides (including the center) of the cake with the frosting and coat the outside with the toasted coconut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 12 servings | |
| Calories 288 | |
| Calories from Fat 16 | 6% |
| Total Fat 1.89g | 2% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 145mg | 6% |
| Potassium 105mg | 3% |
| Total Carbs 65.55g | 17% |
| Dietary Fiber 0.6g | 2% |
| Sugars 57.1g | 38% |
| Protein 3.91g | 6% |
