Macaroon Cake

Fluffy white macaroons are the topping to this moist sponge cake.

The ingredient of Macaroon Cake

• melted butter to grease
• 100g butter
• 115g 1 2 cup caster sugar
• 3 egg yolks
• 225g 1 1 2 cups plain flour sifted
• 2 tsp baking powder sifted
• 125ml 1 2 cup milk
• 1 tsp vanilla essence
• 170g 1 2 cup raspberry jam
• 3 egg whites
• 175g 3 4 cup caster sugar
• 130g 1 1 2 cups dessicated coconut
• 1 tsp almond essence

The Instruction of macaroon cake

• preheat oven to 180u00b0c brush a 20cm round base measurement cake pan in imitation of melted butter line the base with baking paper
• heat the butter in a saucepan beyond medium heat until just melted remove from heat add the sugar and egg yolks and disturb until capably skillfully combined fold in the flour and baking powder alternately with the milk and vanilla essence in two separate batches until with ease combined
• spoon cake merger into the prepared pan and smooth surface early payment jam evenly higher than the cake mixture
• to make the macaroon topping place egg whites in a clean dry bowl and use an electric beater to trouble until soft peaks form gradually ensue sugar and stir toss around until thick and glossy use a metal spoon to gently fold in the coconut and almond essence spoon beyond jam and bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean cut off surgically remove from oven and set aside for 5 minutes ahead of time turning onto a wire rack macaroon side up to cool completely

Nutritions of Macaroon Cake

calories: 356 349 calories
calories: 15 grams fat
calories: 11 grams saturated fat
calories: 49 grams carbohydrates
calories: 35 grams sugar
calories: n a
calories: 4 grams protein
calories: 49 milligrams cholesterol
calories: 345 19 milligrams sodium
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