Macaroon cake


Ingredients 13
Servings 0
Time 15 min

Ingredients

  • 240
    g
    cake flour
  • 10
    ml
    baking powder
  • 2
    ml
    salt
  • 130
    g
    butter or margarine
  • 170
    g
    castor sugar
  • 5
    ml
    vanilla essence
  • 3
    large egg yolks
  • 125
    ml
    milk
  • 90
    ml
    coconut
  • MACAROON TOPPING
  • 3
    large egg whites
  • 100
    g
    castor sugar
  • 250
    ml
    coconut
 

Method

60-70 min
 
Sift flour, baking powder and salt together. In a separate bowl, cream butter and sugar until light and fluffy. Add essence. Whisk egg yolks until light and frothy and gradually beat into butter mixture. Sift a third of flour mixture over butter mixture and fold in gently. Add half the milk and fold in. Repeat process with another third of flour mixture and remainder of milk. Mix coconut with remaining flour and fold in. Do not overmix. Pour into a greased, loose-bottomed 22 cm cake tin. To make macaroon topping, beat egg whites until frothy. Slowly add sugar and beat until a stiff foam forms. Add coconut and fold in. Spoon macaroon topping over batter and smooth. Bake in a preheated oven at 160 ºC for 60-70 minutes or until a skewer inserted in the centre comes out clean. Makes 1 cake. Leave to set in tin for 10 minutes. Then, run a knife around the edge and lift cake on base out of ring and transfer on to a cooling rack.
 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.