Arabian Coffee Cake Recipe

• 3 x egg whites
• 1/2 c. sugar
• 3 c. ARISTOS Never-Fail Flour
• 3 tsp combination baking pwdr or possibly
• 5 tsp tartrate or possibly phosphate pwdr
• 1/2 tsp salt
• 1/2 c. white vegetable shortening
• 1 c. sugar
• 1 Tbsp. boiling water
• 1 tsp vanilla
• 1/2 c. each lowfat milk
• 1/2 c. cool water
• 1 c. very strong coffee
• 2 Tbsp. ARISTOS Never-Fail Flour
• 2 Tbsp. corn starch
• 1/2 c. sugar
• 1/4 tsp salt
• 2 x egg yolks
• 1 Tbsp. butter
• 1 tsp vanilla confectioners sugar icing, using very strong warm coffee for the liquid in icing

1. Beat egg whites stiff and beat in sugar.
2. Beat till whites form stiff peaks.
3. Set on side Sift flour and measure 3 c. of sifted flour Resift 3 times with baking pwdr and salt Set aside.
4. Cream shortening and beat in sugar.
5. When blended, beat in Tbsp.
6. boiling water Beat light and when fluffyadd vanillaAdd lowfat milk and cool water alternately with flour mix.
7. Mix very lightly Mix in egg whites Place in two buttered, floured layer cake pans
8. BAKE: 375* - 25 min
9. MAKES: 2 - 9 inch layers
10. Coffee Filling
11. Mix flour, cornstarch and sugar
12. Pour very strong coffee slowly over flour mix.
13. and salt Stir smooth Cook over low heat till thick
14. Add in yolks Cook again till thick and smooth
15. Add in butter and vanilla When cool, spread between layers of cake Frost with confectioners sugar icing, using very strong warm coffee for the liquid in icing

egg whites, sugar, flour, baking pwdr, tartrate, salt, white vegetable shortening, sugar, boiling water, vanilla, milk, water, coffee, flour, corn starch, sugar, salt, egg yolks, butter, vanilla confectioners sugar icing

Taken from cookeatshare.com/recipes/arabian-coffee-cake-69252 (may not work)