Tuesday, May 08, 2012
Worth the fuss: Macaroon Marble Cake
1989 Hometown Collection America's Best Recipes Copyright 1989
1/2 cup shortening
1/4 cup sugar
4 eggs, separated and divided
1/4 cup cocoa
1 teaspoon instant coffee granules
3/4 cup hot water
2 cups all-purpose flour
1/2 cup commercial sour cream
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar, divided
1 teaspoon vanilla extract
1 (7-ounce) package flaked coconut
1 tablespoon all-purpose flour
Cream shortening; gradually add 1/4 cup sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Dissolve cocoa and instant coffee granules in hot water; add half of cocoa mixture to egg yolk mixture alternately with 2 cups flour, beginning and ending with flour. Combine sour cream, 1 teaspoon vanilla, baking soda and salt in a small mixing bowl, stirring well; add to batter with remaining half of cocoa mixture.
Beat 3 egg whites (at room temperature) in a large bowl at high speed of an electric mixer 1 minute or until soft peaks form. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Gently fold meringue mixture into batter.
Beat 1 egg white (at room temperature) in a medium bowl at high speed 1 minute or until soft peaks form. Gradually add remaining 1/2 cup sugar, 1 tablespoon at time, beating until stiff peaks form and sugar dissolves. Gently stir in 1 teaspoon vanilla, coconut, and 1 tablespoon flour.
Spoon half of batter into a greased 10-inch tube pan. Sprinkle with coconut mixture. Top with remaining batter. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes. Cook in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Drizzle Chocolate Glaze over top of cake.
Chocolate Glaze 1 (6-ounce) package semi-sweet chocolate morsels 1 tablespoon shortening 1/2 teaspoon vanilla extract Combine all ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Use immediately.
I made this cake a while ago so the details are fuzzy but I seem to recall things going wrong - the egg whites did not want to form stiff peaks and the glaze, which I tried to take a short-cut with and used the microwave, was too thick to drizzle so I just spread it over the top. It was a fussy recipe and I wasn't confident that the results were going to be worth it.
This did turn out to be a very good cake. The recipe is well conceived - the cake itself is not very sweet, which is a nice contrast to the sweet filling. The only problem with this cake is that it doesn't hold up to time very well. It's best immediately and the day after but then it gets a bit dry.
I give up on ever thinking I will blog regularly again. Whenever I feel I might, something happens. This last time I had a break-in during the night, with the kids here. Thankfully the neighbors heard him but he still got away with my purse. What a pain in the you-know-what it was to replace all my credit cards, license, checks, etc. Fortunately he didn't take my Kitchen Aid Mixer!