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