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

Ingredients

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

Topping:

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

Directions

~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.


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