Egyptian Cake
A cake made with eggs, milk and butter, baked in the oven. Finish with flour.
1 hr 40 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 70 min · 100 min total
- medium
- 1
Dissolve Chocolate in 5 tablespoons hot Water. Cream butter; add sugar gradually. Beat @ high speed until grain is gone.
- 2
Then add well beaten egg yolks. Beat again. Add Milk. Add chocolate. Add Flour. Beat well.
- 3
In a separate bowl beat egg whites until stiff. Gently fold in stiffly beaten egg whites. Add Baking Powder &Vanilla last until thoroughly mixed.
- 4
Grease 3 layer cake pans with crisco or margerine. Dust with flour. Bake @ 325o, approximately 1 hours 10 minutes.
- 5
When cake is done, it bounces back when pressed. Cool upside down on cake racks. Run knife around edges of pan to loosen.
- 6
FROSTING:. Butter and powdered sugar frosting, with more chocolate powder works well on the layer cake. Use a filling of your choice, nothing too overpowering.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
