A luscious dessert to serve with a meat and potatoes dinner!
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-in. 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.