Ingredients
2 c. flour, sifted (Gold Medal)
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. Wesson oil
7 unbeaten egg yolks
3/4 c. cold water
1 tsp. vanilla
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Heat oven to 325°. Use ungreased tube pan. Sift dry ingredients into a bowl. Make a well and add the oil, egg yolks, almonds, water and vanilla. Beat 1 minute on medium speed. Put egg whites and cream of tartar in a large mixing bowl; beat until very stiff peaks form. Pour egg yolk mixture over and fold in (this is an important step). Do not stir. Fold in coconut.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
The definitive food science reference — covers every culinary technique
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
CIA textbook — the foundation of professional cooking education
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
The definitive food science reference — covers every culinary technique
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
CIA textbook — the foundation of professional cooking education