Ingredients
- 3 x egg whites
- 1/2 c. sugar
- 3 c. ARISTOS Never-Fail Flour
- 3 tsp combination baking pwdr or possibly
- 5 tsp tartrate or possibly phosphate pwdr
- 1/2 tsp salt
- 1/2 c. white vegetable shortening
- 1 c. sugar
- 1 Tbsp. boiling water
- 1 tsp vanilla
- 1/2 c. each lowfat milk
- 1/2 c. cool water
- 1 c. very strong coffee
- 2 Tbsp. ARISTOS Never-Fail Flour
- 2 Tbsp. corn starch
- 1/2 c. sugar
- 1/4 tsp salt
- 2 x egg yolks
- 1 Tbsp. butter
- 1 tsp vanilla confectioners sugar icing, using very strong warm coffee for the liquid in icing
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Arabian Coffee Cake
Servings: 2
Directions
- Beat egg whites stiff and beat in sugar.
- Beat till whites form stiff peaks. Set on side Sift flour and measure 3 c. of sifted flour Resift 3 times with baking pwdr and salt Set aside.
- Cream shortening and beat in sugar.
- When blended, beat in Tbsp. boiling water Beat light and when fluffyadd vanillaAdd lowfat milk and cool water alternately with flour mix.
- Mix very lightly Mix in egg whites Place in two buttered, floured layer cake pans
- BAKE: 375* - 25 min
- MAKES: 2 - 9 inch layers
- Coffee Filling
- Mix flour, cornstarch and sugar
- Pour very strong coffee slowly over flour mix. and salt Stir smooth Cook over low heat till thick
- Add in yolks Cook again till thick and smooth
- Add in butter and vanilla When cool, spread between layers of cake Frost with confectioners sugar icing, using very strong warm coffee for the liquid in icing
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