| FOR THE CAKE | | 34 cup cake flour (not self-rising) | | 8 lrg egg whites | | 1/2 tsp salt | | 1/2 tsp cream of tartar | | 1 cup superfine sugar | | 1/2 tsp vanilla | | 1/2 tsp almond extract | | 1/2 cup shredded unsweetened coconut (available at natural foods stores) | | FOR THE FROSTING | | 1 1/4 cup sugar | | 2 lrg egg whites | | 1 tsp freshly grated orange zest | | 1/4 cup strained fresh orange juice | | 1 tbl light corn syrup | | 1 cup shredded unsweetened coconut (available at natural foods stores), toasted |
| | Make the cake: Onto a sheet of wax paper sift the flour 3 times. In a large bowl with an | | electric mixer beat the egg whites with the salt until they are frothy, add the cream of tartar, and beat the whites until they hold soft peaks. | | Beat in 1/2 cup of the sugar, a little at a time, add the vanilla and the almond extract, and beat the whites until they hold stiff peaks. Fold in the remaining 1/2 cup sugar, a little at a time, sift the flour over the whites in 4 batches, folding it in gently after each addition, and fold in | | the coconut . Spoon the batter into a tube pan, 9 inches across the top and 3 1/2 inches deep, and bake the cake in the middle of a preheated 275F. oven for 1 1/2 hours. Hang the cake in the pan upside down on the neck of a bottle and let it cool for 1 1/2 to 2 hours, or until it is cooled completely. Release the cake from the side of the pan and from the | | center tube with a sharp knife, turn it out onto a rack, and invert it onto a cake plate. | | Make the frosting: In a metal bowl whisk together the sugar, the egg whites, the zest , the orange juice, the corn syrup, and pinch of salt, set the bowl over a saucepan of simmering water, and cook the mixture, whisking until it registers 140F. on a candy thermometer. Remove the pan from the heat and whisk the mixture over the hot water for 3 minutes. Remove the bowl from the pan and with an electric mixer beat the frosting at high speed for 7 to 10 minutes, or until it is cool and hold stiff peaks. | | Spread the top and sides (including the center) of the cake with the frosting and coat the outside with the toasted coconut. |
|
