Egyptian Cake Recipes

EGYPTIAN CAKE

Egyptian Cake image

This cake is also my Mom's favorite, although maybe because it was the favorite of her oldest brother. It is a mild chocolate, not requiring complicated procedures to make successfully. We always ate it in October for my brother's birthday.

Provided by Spicy Little Sister

Categories Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup powdered chocolate milk mix (Ghiradelli's)
4 large eggs, separated
1/2 cup milk
1/2 cup butter
1 1/2 cups sugar
1 3/4-2 cups flour, sifted with the salt (Gold Medal Kitchen Tested Enriched)
1 teaspoon baking powder (Calumet)
1 teaspoon salt

Steps:

Dissolve Chocolate in 5 tablespoons hot Water.
Cream butter; add sugar gradually.
Beat @ high speed until grain is gone.
Then add well beaten egg yolks. Beat again.
Add Milk.
Add chocolate.
Add Flour. Beat well.
In a separate bowl beat egg whites until stiff.
Gently fold in stiffly beaten egg whites.
Add Baking Powder &Vanilla last until thoroughly mixed.
Grease 3 layer cake pans with crisco or margerine.
Dust with flour.
Bake @ 325o, approximately 1 hours 10 minutes.
When cake is done, it bounces back when pressed.
Cool upside down on cake racks.
Run knife around edges of pan to loosen.
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.

Nutrition Facts : Calories 438.1, Fat 15.1, SaturatedFat 8.7, Cholesterol 138.4, Sodium 476.1, Carbohydrate 69.5, Fiber 1.2, Sugar 46.9, Protein 7.1

EGYPTIAN CHOCOLATE CAKE

Egyptian Chocolate Cake image

Found this recipe on Grassroots Recipes Mastercook Collections by Deirdre Dee Cox. It states that the original recipe came from a GI who found it in Egypt when he was stationed there. The whipped cream frosting was added later but really adds to the recipe. Posted for ZWT6.

Provided by lazyme

Categories < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 3/4 cups unbleached flour, sifted
2 teaspoons baking powder
1 teaspoon cinnamon, ground
1/8 teaspoon clove, ground
4 ounces semisweet chocolate
1/2 cup brewed strong coffee
1/2 cup butter or 1/2 cup regular margarine
1 cup sugar
2 eggs, large
1 teaspoon vanilla extract
1/2 cup milk
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon, ground

Steps:

Sift the flour, baking powder, cinnamon and cloves together; set aside.
Combine chocolate and coffee in small saucepan.
Cook over low heat until the chocolate is melted, stirring constantly.
Remove from heat and cool to room temperature.
Cream the butter and sugar together in a mixing bowl, until they are light and fluffy.
Use an electric mixer set on medium speed.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla and chocolate mixture.
Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.
Pour batter into 2 greased and waxed paper-lined 8-inch cake pans.
Bake in a preheated 350 ºF oven for 30 minutes or until cake tests done.
Cool in pans on racks for 10 minutes.
Remove from pans, cool completely on racks.
Chill large mixing bowl and beaters.
Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread.
DO NOT overbeat or you will have butter instead of whipped cream.
To assemble the cake, place one cake layer on serving plate.
Spread with Cinnamon Whipped Cream.
Top with second cake layer.
Frost sides and top with remaining Cinnamon Whipped Cream.
Refrigerate until serving time.

More about "egyptian cake recipes"

EGYPTIAN HAZELNUT CAKE (WITH BUTTERCREAM AND CARAMEL)

2019-12-05 Assemble the Egyptian hazelnut cake. Reserve 5 or 6 tablespoons of the buttercream and set them aside for later. Place one layer on a platter. …
From whereismyspoon.co
4.9/5 (26)
Total Time 2 hrs 30 mins
Category Cakes
Calories 576 per serving

Preheat the oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Lightly butter the bottom of a 24 cm/ 9 inch springform and line it with baking paper. You will only use the bottom of the springform. Cut two more baking paper circles of the same size while you are at it.
You will need three cakes that will be made and baked separately, one after another. For each cake you will need 2 egg whites, 2 tablespoons sugar, ½ tablespoon flour and 50 g/ 1.8 oz/ 1/2 cup ground hazelnuts.
Whisk the 2 egg whites until stiff. Slowly add 2 tablespoons of the sugar and continue beating until you cannot feel the sugar anymore. Sprinkle ½ tablespoon of the flour and 50 g/1.8 oz/ 1/2 cup of the hazelnuts on top and fold in carefully using a rubber spatula.
Spread this mixture evenly on the prepared springform base and bake for about 20 to 25 minutes or until golden.

Egyptian Cake Recipes

EGYPTIAN CAKE

This cake is also my Mom's favorite, although maybe because it was the favorite of her oldest brother. It is a mild chocolate, not requiring complicated procedures to make successfully. We always ate it in October for my brother's birthday.

EGYPTIAN CHOCOLATE CAKE

Found this recipe on Grassroots Recipes Mastercook Collections by Deirdre Dee Cox. It states that the original recipe came from a GI who found it in Egypt when he was stationed there. The whipped cream frosting was added later but really adds to the recipe. Posted for ZWT6.

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