I am looking for a recipe for 1950's cake we called Egyptian Cake. It was a three layer cake, with a frosting made with heavy whipping cream and coconut. I would love to have this recipe again. My aunt would make it for my birthday after my Mom died.
Virruth from Johns Creek, GA
EGYPTIAN BUTTER CAKE
2/3 c. butter, softened
1 3/4 c. sugar (granulated)
1 1/2 tsp. vanilla
3 c. cake flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/4 c. milk
1 c. chilled whipping cream
2 Tbsp. confectioners sugar
Mix butter, granulated sugar, eggs and vanilla until
fluffy. Beat 5 minutes on high speed and on low speed mix in
flour, baking powder and salt, alternately with milk. Pour
into pans and bake 30 to 35 minutes. Cool, then spread Egyp-
tian Filling between layers and on top of cake. In a chilled
bowl, beat the whipping cream and confectioners sugar until
tiff; spread on side of cake. Refrigerate cake until serving
2/3 c. light cream
2 egg yolks, beaten
1/2 tsp. vanilla
2/3 c. sugar
1/2 c. cut-up dates
1/2 c. chopped roasted almonds
Mix light cream, sugar, yolks and dates in small sauce-
pan. Cook over low heat, stirring constantly until slightly
thickened, 5 to 6 minutes. Remove from heat and stir in
vanilla and nuts. Cool.
NOTE: The recipe doesn't call for coconut, but you can add it to the frosting.
1 1/2 c. sugar
1/2 c. butter
1/2 c. milk
1 3/4 c. flour
3 tsp. baking powder
1 tsp. vanilla
2 tbsp. chocolate dissolved in 5 tsp. hot water
4 eggs, separated
EGYPTIAN CAKE FILLING:
4 egg yolks
1 c. sugar
1 c. cream or condensed milk
1 c. chopped walnuts
CAKE: Cream butter and sugar. Add chocolate and milk. Add flour and baking powder sifted together. Beat well. Fold stiffly beaten egg whites and vanilla. Bake in greased and floured cake tins.
FILLING: Cook all together in double boiler until thick. Coconut may be used instead of nuts.
There are two Egyptian cakes listed on www.cooks.com
Thank you for the recipes. I am looking forward to making this cake for my grandchildren! It's been so long since I've tried to make it.
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