Arabian Coffee Cake

Preheat oven to 350°F (175°C) and grease a 9-inch round or square cake pan with shortening.

Beat the 3 egg whites until stiff peaks form, then gradually add ½ cup sugar while continuing to beat until the mixture is glossy and thick.

In a separate bowl, whisk together the flour, baking powder, tartrate powder, and salt until evenly combined.

In another bowl, cream together the ½ cup white vegetable shortening and 1 cup sugar until light and fluffy, about 2-3 minutes.

Add the vanilla to the creamed mixture and stir to combine.

Alternate adding the flour mixture and the combined milk and cold water to the creamed mixture, beginning and ending with the flour mixture, stirring gently after each addition until just combined.

Fold the beaten egg whites into the batter carefully in two or three additions using a spatula, preserving the airiness of the meringue.

Pour the batter into the prepared pan and smooth the top.

Bake for 35 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.

Remove the cake from the oven and let it cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.