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Macaroon Cake



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.
In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
Gently spoon into an ungreased 10-in.
tube pan.
Cut through batter with a knife to remove air pockets.
Bake on the lowest oven rack at 325 for 65-75 minutes or until cake springs back when lightly touched.
Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan.
Remove cake to a serving plate.
Sprinkle with confectioners' sugar.