Egyptian Cake – a delicious recipe with powdered chocolate milk, eggs, milk, butter, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dissolve Chocolate in 5 tablespoons hot Water.
2
Cream butter; add sugar gradually.
3
Beat @ high speed until grain is gone.
4
Then add well beaten egg yolks. Beat again.
5
Add Milk.
6
Add chocolate.
7
Add Flour. Beat well.
8
In a separate bowl beat egg whites until stiff.
9
Gently fold in stiffly beaten egg whites.
10
Add Baking Powder &Vanilla last until thoroughly mixed.
11
Grease 3 layer cake pans with crisco or margerine.
12
Dust with flour.
13
Bake @ 325o, approximately 1 hours 10 minutes.
14
When cake is done, it bounces back when pressed.
15
Cool upside down on cake racks.
16
Run knife around edges of pan to loosen.
17
FROSTING:.
18
Butter and powdered sugar frosting, with more chocolate powder works well on the layer cake. Use a filling of your choice, nothing too overpowering.
980
kcal
Calories
44
g
Fat
130
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup powdered chocolate milk mix (Ghiradelli's), 4 large eggs, separated, 1/2 cup milk, 1/2 cup butter, and more.
Yes, Egyptian Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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