Jefferson County Recipe of the Day: Chocolate Chip-Macaroon Angel Cake

A luscious dessert to serve at your next picnic!

Chocolate Chip-Macaroon Angel Cake


1-1/2 cups egg whites (approximately 10)
1-1/2 cups confectioners’ sugar
1 cup cake flour
1-1/2 teaspoons cream of tartar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup granulated sugar
1 cup miniature semisweet chocolate chips
1/2 cup flaked coconut


1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
1/2 cup flaked coconut, toasted


~Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners’ sugar and flour together twice; set aside.

~Add the cream of tartar, extracts, and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high until glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in chocolate chips and coconut.

~Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50 to 55 minutes (or until top springs back when lightly touched and cracks feel dry).

~Immediately invert baking pan; cool completely.

~For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Serve with cake; sprinkle with coconut.

~Refrigerate any leftover topping.

~Makes 16 servings.

Copyright © 2020 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Comments are temporarily closed. A new and improved comments section will be added soon.