Directions: |
Directions:In a large bowl, beat the egg whites with the salt until they are frothy, add cream of tartar, and continue to beat the whites until they hold soft peaks. Sprinkle 1/2 cup of the caster sugar over the whites, 2 tablespoons at a time, and continue to beat the whites until they hold stiff peaks. With a rubber spatula, fold in 1/2 cup more caster sugar, 2 tablespoons at a time, with the almond and vanilla extracts. Onto a sheet of wax paper, sift the cake flour 4 times and sift it over the egg whites, one fourth at a time, folding it lightly into the whites. Fold in 1/2 cup coconut, spoon the mixture into a 9-inch tube pan and bake the cake in a preheated 275 degree oven for 1 hour and 30 minutes. Remove the cake from the oven and suspend it upside down on the neck of a bottle, and let it hang for 1 hour and 30 minutes to 2 hours, or until it has cooled completely. Release the cake from the sides of the pan and from the center tube with a sharp knife and invert it onto a rack. Turn the cake right side up, frost it with orange frosting, and mask the sides with 1 cup coconut, toasted.
Makes 8-12 servings. |
Directions: |
Directions:In the bowl of an electric mixer, combine the sugar, egg whites, orange juice, corn syrup, orange rind, and salt. Set the bowl over a saucepan containing 3 inches of boiling water and whisk the mixture until it is hot and foamy. Remove from heat. Beat the mixture at high speed for 7 minutes, or until it is cool and holds stiff peaks.
Makes 3 cups. |
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