13 Egg yolks
10 ounces Granulated sugar
10 fluid ounces Heavy cream
9 ounces Macaroon coconut
1/2 fluid ounce Vanilla extract
4 ounces Cake flour, sifted
6 ounces Macadamia nuts, coarsely chopped
8 Egg whites
Yield: 4 Rounds
1. In a large bowl, whisk the yolks and sugar until well combined. Add the heavy cream, then the macaroon coconut, vanilla and cake flour. Fold in the coarsely chopped macadamias.
2. In a separate bowl, whisk the egg whites to medium stiff peaks. Fold one-third of the whipped egg whites into the coconut mixture then delicately fold in the rest of the egg whites.
3. Divide the cake batter evenly between buttered and floured cake pans. Bake at 375°F (193°C) until the center of the cake bounces back when lightly pressed, approximately 20 minutes. Cool completely before using.
4. Yield: 4 Rounds, 7 In.
Notes: Method: Spongecake
10 ounces Granulated sugar
10 fluid ounces Heavy cream
9 ounces Macaroon coconut
1/2 fluid ounce Vanilla extract
4 ounces Cake flour, sifted
6 ounces Macadamia nuts, coarsely chopped
8 Egg whites
Yield: 4 Rounds
1. In a large bowl, whisk the yolks and sugar until well combined. Add the heavy cream, then the macaroon coconut, vanilla and cake flour. Fold in the coarsely chopped macadamias.
2. In a separate bowl, whisk the egg whites to medium stiff peaks. Fold one-third of the whipped egg whites into the coconut mixture then delicately fold in the rest of the egg whites.
3. Divide the cake batter evenly between buttered and floured cake pans. Bake at 375°F (193°C) until the center of the cake bounces back when lightly pressed, approximately 20 minutes. Cool completely before using.
4. Yield: 4 Rounds, 7 In.
Notes: Method: Spongecake
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