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
- 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.