m (Robot: Removing from Category:Powdered sugar Recipes) |
m (Bot: Fixing redirects) |
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| Line 8: | Line 8: | ||
*3 x [[Egg Whites]] |
*3 x [[Egg Whites]] |
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| − | *1/2 cup [[sugar]] |
+ | *1/2 cup [[granulated sugar|sugar]] |
*3 cup ARISTOS Never-Fail [[Flour]] |
*3 cup ARISTOS Never-Fail [[Flour]] |
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*3 tsp combination [[Baking Powder]] |
*3 tsp combination [[Baking Powder]] |
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| Line 14: | Line 14: | ||
*1/2 tsp [[salt]] |
*1/2 tsp [[salt]] |
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*1/2 cup white vegetable [[shortening]] |
*1/2 cup white vegetable [[shortening]] |
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| − | *1 cup [[sugar]] |
+ | *1 cup [[granulated sugar|sugar]] |
*1 tbl boiling [[water]] |
*1 tbl boiling [[water]] |
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*1 tsp [[vanilla]] |
*1 tsp [[vanilla]] |
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| Line 25: | Line 25: | ||
*2 tbl aristos Never-Fail [[flour]] |
*2 tbl aristos Never-Fail [[flour]] |
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*2 tbl [[Corn Starch]] |
*2 tbl [[Corn Starch]] |
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| − | *1/2 cup [[sugar]] |
+ | *1/2 cup [[granulated sugar|sugar]] |
*1/4 tsp [[salt]] |
*1/4 tsp [[salt]] |
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*2 x [[Egg Yolks]] |
*2 x [[Egg Yolks]] |
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| Line 34: | Line 34: | ||
==Directions== |
==Directions== |
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| − | #Beat [[egg]] whites stiff and beat in [[Sugar]]. |
+ | #Beat [[egg]] whites stiff and beat in [[Granulated sugar|Sugar]]. |
#Beat until whites form stiff peaks. Set on side Sift [[flour]] and measure 3 cups of sifted [[flour]] Resift 3 times with [[baking powder]] and [[salt]] Set aside. |
#Beat until whites form stiff peaks. Set on side Sift [[flour]] and measure 3 cups of sifted [[flour]] Resift 3 times with [[baking powder]] and [[salt]] Set aside. |
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| − | #[[cream]] [[shortening]] and beat in [[Sugar]]. |
+ | #[[cream]] [[shortening]] and beat in [[Granulated sugar|Sugar]]. |
#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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#Add [[milk]] and cold [[water]] alternately with [[flour]] mixture. |
#Add [[milk]] and cold [[water]] alternately with [[flour]] mixture. |
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| Line 43: | Line 43: | ||
#MAKES: 2 - 9 inch layers |
#MAKES: 2 - 9 inch layers |
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#[[coffee]] Filling |
#[[coffee]] Filling |
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| − | #Mix [[flour]], [[cornstarch]] and [[Sugar]] |
+ | #Mix [[flour]], [[cornstarch]] and [[Granulated sugar|Sugar]] |
| − | #Pour very [[strong coffee]] slowly over [[flour]] mixture. and [[salt]] Stir smooth Cook over low heat until thick |
+ | #Pour very [[coffee|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 yolks Cook again until thick and smooth |
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| − | #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 |
+ | #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 |
[[Category:Saudi Arabian Recipes]] |
[[Category:Saudi Arabian Recipes]] |
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Revision as of 01:56, 14 May 2010
Description
This recipe is for 2 serves.
Ingredients
- 3 x Egg Whites
- 1/2 cup sugar
- 3 cup ARISTOS Never-Fail Flour
- 3 tsp combination Baking Powder
- 5 tsp tartrate or phosphate powder
- 1/2 tsp salt
- 1/2 cup white vegetable shortening
- 1 cup sugar
- 1 tbl boiling water
- 1 tsp vanilla
- 1/2 cup each milk
- 1/2 cup cold water
Filling
- 1 cup very strong coffee
- 2 tbl aristos Never-Fail flour
- 2 tbl Corn Starch
- 1/2 cup sugar
- 1/4 tsp salt
- 2 x Egg Yolks
- 1 tbl butter
- 1 tsp vanilla
- confectioners Icing Sugar, using very strong hot coffee for the liquid in icing
Directions
- Beat egg whites stiff and beat in Sugar.
- Beat until whites form stiff peaks. Set on side 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* - 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