Jap Cake And Japanese Fingers By Shireen Anwer

Ingredients For Jap Cake:

• Egg whites 4
• Ground almonds 4 oz
• Caster sugar 8 oz
• Flour 1 oz
  

For Butter Icing:

• Butter 8 ounces
  
• Icing sugar 4 ounces
• Coco powder 1 tbsp
  

Ingredients For Glazed Icing:

• Icing sugar  4 ounces
  
• Butter  4 ounces
  
• Water  2 to 3 tbsp
  
• Coco powder  2 tbsp

Method:

1. Grease the cookie sheet, sprinkle flour, make mark on it.
2. Now put caster sugar, chopped almonds, flour, mix it well.
3. Then add egg white beat it well make it fluffy, caster sugar beat it well.
4. Now add almonds and fold it.
5. Now put the butter, in the butter cone, and place it on butter cookie sheet, make cakes and heat it on 250 degree C, bake it on 15-20 minutes, make it golden.
6. Then for making butter icing, put butter beat it well.
7. Now cool the cake, make the sandwich of icing sugar and paste it, and put glazed icing and garnish it with butter cream, then serve.
   

Ingredients For Japanese Fingers:

• Egg whites  4
  
• Ground almonds  4 ounce
  
• Caster sugar  8 ounce
  
• Flour  1 ounce

Ingredients For Butter Icing:

• Butter  8 ounces
  
• Icing sugar  4 ounces
  
• Coco powder  1 tbsp

Method:

1. Grease the cookie sheet, sprinkle flour, make mark on it.
2. Now put caster sugar, chopped almonds, flour, mix it well.
3. Then add egg white beat it well make it fluffy, caster sugar beat it well.
4. Now add almonds and fold it.
5. Now put the butter, in the butter cone, and place it on butter cookie sheet, make cakes and heat it on 250 degree C, bake it on 15-20 minutes, make it golden.