Makeover Macaroon Cake

By Sarah-Lyn

"This is one of my husband’s favorite recipes and now with it made over, he can really enjoy it, and even go back for seconds!" Gaye Andree — Rochester, New York

Ingredients

• 6 egg whites
• 4 egg yolks
• 2-1/4 cups sugar
• 1/2 cup unsweetened applesauce
• 1/4 cup canola oil
• 3/4 cup fat-free milk
• 1/2 teaspoon almond extract
• 1-1/2 cups cake flour
• 1-1/2 cups all-purpose flour
• 1 cup flaked coconut
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1 teaspoon confectioners' sugar

Preparation

Step 1

Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks, sugar, applesauce and oil until well blended; beat in milk and extract. Combine the flours, coconut, baking powder and salt; gradually beat into egg yolk mixture until blended.

In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. Sprinkle with confectioners' sugar. Yield: 16 servings.


Nutrition Facts: 1 slice equals 287 calories, 7 g fat (3 g saturated fat), 51 mg cholesterol, 155 mg sodium, 52 g carbohydrate, 1 g fiber, 5 g protein.