Arabian Coffee Cake

Description

This recipe is for 2 servings.

Ingredients

• 3 egg whites
• ½ cup sugar
• 3 cup Aristos never-fail flour
• 3 tsp combination baking powder
• 5 tsp tartrate or phosphate powder
• ½ tsp salt
• ½ cup white vegetable shortening
• 1 cup sugar
• 1 tbsp boiling water
• 1 tsp vanilla
• ½ cup each milk
• ½ cup cold water

Filling

• 1 cup very strong coffee
• 2 tbsp Aristos never-fail flour
• 2 tbsp corn starch
• ½ cup sugar
• ¼ tsp salt
• 2 egg yolks
• 1 tbsp butter
• 1 tsp vanilla
• confectioners icing sugar, using very strong hot coffee for the liquid in icing

Directions

1. Beat egg whites until soft peaks form. Gradually add 1/2 sugar.
2. Beat until whites form stiff peaks.
3. Set whites aside. Sift flour and measure 3 cups of sifted flour resift 3 times with baking powder and salt set aside.
4. cream shortening and beat in sugar.
5. When blended, beat in tablespoon boiling water beat light and when fluffy add vanilla.
6. Add milk and cold water alternately with flour mixture.
7. Mix very lightly fold in egg whites place in two buttered, floured layer cake pans.
8. Bake: 375 °F - 25 minutes.
9. Makes: 2 - 9 inch layers.

Coffee filling

1. Mix flour, cornstarch and sugar.
2. Pour very strong coffee slowly over flour mixture.
3. And salt stir smooth cook over low heat until thick.
4. Add yolks cook again until thick and smooth.
5. Add butter and vanilla when cold, spread between layers of cake
6. Frost with confectioners sugar icing, using very strong hot coffee for the liquid in icing.