| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 1 | Servings | |
INGREDIENTS
| Cake: | ||
| 3/4 | c | Cake flour |
| 8 | lg | Egg whites |
| 1/2 | ts | Salt |
| 1/2 | ts | Cream of tartar |
| 1 | c | Superfine sugar |
| 1/2 | ts | Vanilla |
| 1/2 | ts | Almond extract |
| 1/2 | c | Coconut, shredded (unsweeten d) |
| Frosting: | ||
| 1 1/4 | c | Sugar |
| 2 | lg | Egg whites |
| 1 | ts | Orange zest, grated |
| 1/4 | c | Orange juice, strained |
| 1 | tb | Corn syrup |
| 1 | c | Coconut, shredded and toaste (unsweetened) |
INSTRUCTIONS
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 until they are frothy. Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a little at a time. Add the vanilla and almond extract, and beat the whites to stiff peaks. Fold in the remaining 1/2 cup sugar, a little at a time. Sift the flour over the whites in 4 batches, folding it in gently after each sifting. Fold in the coconut. Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the middle of a preheated 275f oven for 1 1/2 hours. Hang the cake in the pan, upside down, on the neck of a bottle and let it cool for 90-120 minutes or until cooled completely. Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate. In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn syrup, and a pinch of salt. Set the bowl over simmering water, and cook, whisking, until it registers 140f on a candy thermometer. Remove pan from heat and whisk the mixture over the hot water for 3 minutes. Remove the bowl from the water and, with an electric mixer, beat the frosting at high speed for 7-10 minutes or until it is cool and holds stiff peaks. Spread top and sides of the cake with the frosting and coat the outside with the toasted coconut. a 1977 Gourmet Mag. favorite
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