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Macaroon cake
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Moist sponge cake with fluffy white macaroon topping.
Ingredients:
  • Melted butter, to grease
  • 100g butter
  • 115g (1/2 cup) caster sugar
  • 3 egg yolks
  • 225g (1 1/2 cups) plain flour, sifted
  • 8.00 gm baking powder, sifted
  • 125ml (1/2 cup) milk
  • 4.40 gm vanilla essence
  • 170g (1/2 cup) raspberry jam
  • 3 egg whites
  • 175g (3/4 cup) caster sugar
  • 130g (1 1/2 cups) dessicated coconut
  • 1 tsp almond essence
Instructions:
  • Preheat the oven to 180°C. Grease a 20cm round cake pan with melted butter and line the base with baking paper.
  • Melt butter in a saucepan over medium heat. Take off the heat. Mix in sugar and egg yolks until combined. Fold in flour and baking powder with milk and vanilla essence in two separate batches, until well mixed.
  • Pour the cake mixture into the pan and level it with a smooth surface. Evenly spread the jam over the cake mixture.
  • For the macaroon topping: In a clean, dry bowl, whisk egg whites with an electric beater until soft peaks form. Gradually add sugar while whisking until thick and glossy. Gently fold in coconut and almond essence using a metal spoon. Spoon mixture over jam and bake in a preheated oven for 40 minutes or until a skewer inserted in the center comes out clean. Let it cool for 5 minutes before flipping onto a wire rack to cool completely with the macaroon side up.

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