3 egg whites
1/2 cup sugar
3 cups flour
3 tsp baking powder
5 tsp baking powder
1/2 tsp salt
1/2 cup white vegetable shortening, such as Crisco
1 cup sugar
1 tbsp boiling water
1 tsp vanilla
1/2 cup milk (not skim milk)
1/2 cup cold water
Filling
1 cup very strong coffee
2 tbsp flour
2 tbsp corn starch
1/2 cup sugar
1/4 tsp salt
2 egg yolks
1 tbsp butter
1 tsp vanilla
confectioners icing sugar, using very strong hot coffee for the liquid in icing
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 re-sift 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.
(E-mail Recipe)
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