Angel Macaroon Cake

1. 1

   Make the cake:

2. 2

   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 325u00b0F. 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.

3. 3

   Make the frosting:

4. 4

   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.

No additional tips available.