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EGYPTIAN CAKE
5 tbsp. chocolate
5 tbsp. water, boiling
1/2 c. butter
1 1/2 c. sugar
4 egg whites, stiffly beaten
1 tsp. vanilla
4 well beaten egg yolks
1/2 c. milk
1 3/4 c. flour
2 level tsp. baking powder
Pinch of salt
Dissolve the chocolate in the water. Cream butter; blend with it the sugar, then add the egg yolks (well beaten). Next, add 1/2 cup milk and the chocolate. Mix and sift the flour with the baking powder and a pinch of salt. Add to the above mixture. Lastly fold in the stiffly beaten egg whites and flavor with 1 teaspoon of vanilla. Bake in moderate oven in layers.
NOUGAT FILLING FOR EGYPTIAN CAKE:
2 egg whites
2 egg yolks
Few grains of salt
1 c. nut meats
5 tbsp. powdered sugar
2 c. whipped cream
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