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Macaroon Cake

Macaroon cake on a plate

A scrumptious, lightened up version of the much loved macaroon cake. Cuts out fat and calories, not flavor.


6 egg whites
4 egg yolks
2-1/4 cup 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 cup cake flour
1-1/2 cup 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


Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks, sugar, applesauce and oil until well belnded; 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-inch tube pan. Cut through batter wit ha knife to remove air pockets. Bake on the lowest oven rack at 325 degrees for 65 to 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.

Nutrition Information

Yield: 10 servings Serving size: 1 slice
Calories: 287; Total Fat: 7g; Cholesterol: 51mg; Sodium: 155mg Carbohydrates: 52g; Fiber: 1g; Protein: 5g

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