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__NOTOC__ |
__NOTOC__ |
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− | [[ |
+ | [[File:Coffee cakezzz.gif|right|thumb|]] |
− | == |
+ | ==Description== |
− | This recipe is for |
+ | This recipe is for 40 servings |
− | == |
+ | ==Ingredients== |
* 3 [[egg whites]] |
* 3 [[egg whites]] |
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* ½ cup [[granulated sugar|sugar]] |
* ½ cup [[granulated sugar|sugar]] |
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* confectioners [[icing sugar]], using very strong hot [[coffee]] for the liquid in icing |
* confectioners [[icing sugar]], using very strong hot [[coffee]] for the liquid in icing |
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− | == |
+ | ==Directions== |
− | # Beat [[egg]] whites |
+ | # Beat [[egg]] whites until soft peaks form. Gradually add 1/2 sugar. |
# Beat until whites form stiff peaks. |
# Beat until whites form stiff peaks. |
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− | # Set |
+ | # Set whites aside. Sift [[flour]] and measure 3 cups of sifted [[flour]] resift 3 times with [[baking powder]] and [[salt]] set aside. |
# [[cream]] [[shortening]] and beat in [[granulated sugar|sugar]]. |
# [[cream]] [[shortening]] and beat in [[granulated sugar|sugar]]. |
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# When blended, beat in tablespoon boiling [[water]] beat light and when fluffy add [[vanilla]]. |
# When blended, beat in tablespoon boiling [[water]] beat light and when fluffy add [[vanilla]]. |
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# And [[salt]] stir smooth cook over low heat until thick. |
# And [[salt]] stir smooth cook over low heat until thick. |
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# Add yolks cook again until thick and smooth. |
# Add yolks cook again until thick and smooth. |
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− | # Add [[butter]] and [[vanilla]] when cold, spread between layers of cake |
+ | # Add [[butter]] and [[vanilla]] when cold, spread between layers of cake |
# Frost with confectioners [[granulated sugar|sugar]] icing, using very strong hot [[coffee]] for the liquid in icing. |
# Frost with confectioners [[granulated sugar|sugar]] icing, using very strong hot [[coffee]] for the liquid in icing. |
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[[Category:Saudi Arabian Desserts]] |
[[Category:Saudi Arabian Desserts]] |
Latest revision as of 02:46, 16 June 2020
Description
This recipe is for 40 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
- Beat egg whites until soft peaks form. Gradually add 1/2 sugar.
- Beat until whites form stiff peaks.
- Set whites aside. Sift flour and measure 3 cups of sifted flour resift 3 times with baking powder and salt set aside.
- cream shortening and beat in sugar.
- When blended, beat in tablespoon boiling water beat light and when fluffy add vanilla.
- Add milk and cold water alternately with flour mixture.
- Mix very lightly fold in egg whites place in two buttered, floured layer cake pans.
- Bake: 375 °F - 25 minutes.
- Makes: 2 - 9 inch layers.
Coffee filling
- Mix flour, cornstarch and sugar.
- Pour very strong coffee slowly over flour mixture.
- And salt stir smooth cook over low heat until thick.
- Add yolks cook again until thick and smooth.
- Add butter and vanilla when cold, spread between layers of cake
- Frost with confectioners sugar icing, using very strong hot coffee for the liquid in icing.