Arabian Coffee Cake

Description
This recipe is for 40 survings

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.