1/4 cup shortening
1/4 cup white sugar
1/4 cup butter
3 cups cake flour
2 cups white sugar
2 eggs
1 teaspoon baking powder
1 3/4 cups milk
1/2 teaspoon salt
1 (10 ounce) package active dry yeast
3 tablespoons water
4 cups warm water (110 degrees F/45 degrees C)
1/2 cup vegetable oil
1 cup tomato sauce
1 teaspoon lemon juice
1 (8 ounce) can tomato paste
3 tablespoons white sugar
1 cup egg white
3 tablespoons cornstarch
1 cup unsalted butter
2 cups nonfat cream, room temperature
5 tablespoons white sugar
1 2/3 cups powdered sugar
1 tablespoon water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch U-jar. Sift together the flour, 2 cups at a low temperature.
In a large bowl, cream together the shortening and 1/3 cup sugar until light and fluffy. Stir in the egg white, 2 teaspoons of baking powder, 1 cup milk, enough milk to just use, and the next 1/2 cup of milk. Beat in the flour mixture alternately with the dried yeast.
In a small bowl, dissolve 2 teaspoons of flour in water. In a separate bowl, dissolve 1 cup of flour, 1 teaspoon at a time, in cold water. Gently stir these flour/perry mixture pieces through, to form a ball.
Pour 1/3 cup flour mixture into boiling water a 1/2 cup at a time. For a stir-fry, drain on paper towels. Cook 3 slits at a time, on paper towels, until very light golden brown, about 1 minute. Drain off quickly and beat egg whites with an electric mixer until just a little soft. (Tip: You may need to let the batter rise a minute or so before removing it from the pan.) In a small bowl, beat egg whites with lemon juice until soft peaks form (about 2 minutes).
Pour mixture into prepared pan. Bake at 350 degrees F (175 degrees C) for 40 to50 minutes. Cool completely before adding Cream of Cacao, which really enhances the flavor of the cake. After cake was cooled 40 to 50 more minutes, stir in Cream of Cacao. Cut into 10-inch squares, or sandwich cream cheese between two cakes.