ANGEL MACAROON CAKE

ANGEL MACAROON CAKE image

Yield 16

Number Of Ingredients 14

For the cake
1 cup pastry flour-(or sift FRESH whole wheat or all purpose 3 x then measure again) I grind my own & use whole wheat!
12 large egg whites or packaged dried egg whites (I use "Wiseracks Dried egg whites" with glucose removed & 0 carbs! & reconstitute w/1 1/2 c water)
1/2 teaspoon salt
1 1/2 teaspoon cream of tartar
1 1/4 cup superfine sugar(you can replce 1/2 with your favorite sugar replacer if desired)
1/2 -1 teaspoon almond extract
1/2-1 teaspoon coconut extract (if you like a delcate flavor add the smaller amounts)
1 cup shredded coconut processed till chopped into small pieces.
For the frosting
1/2 to 1 jar of Smuckers seedless raspberry jam
1 16 ounce container of lowfat or fat free sour cream
1/2 a package of coconut (toasted)
1 pkg of fresh (or frozen thawed) raspberries

Steps:

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 until they are frothy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in 1/2 cup of the sugar, a little at a time, add the cocnut and the almond extracts, and beat the whites until they hold stiff peaks. Fold in the remaining sugar, a little at a time, sift the flour over the whites in 4 batches, folding it in gently after each addition, and fold 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 325°F. oven for about1 hour. Until golden brown Hang the cake in the pan upside down on the neck of a bottle and let it cool for 1 1/2 to 2 hours, or until it is cooled completely.OR I use 3 or 4 mugs & balance it upside down on them till cooled. 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: Mix jam with sour cream till desired sweetness is achieved,(you can double frosting to serve extra on the side as topping, leftovers are great on french toast!) Spread on cool cake sprinkle w/ coconut garnish w berries & you can pipe dollops of whipped cream (or L.F.cool whip)if desired on cake or with slices as it is plated.