1 cup all-purpose flour
1 teaspoon salt
1 pinch salt
3 eggs
3 egg yolks
1 cup shortening
2 tablespoons water
1/2 cup nonfat milk
1/2 cup packed brown sugar
1/2 cup milk
2 egg whites
1 tablespoon instant tea powder
1 cup pancake mix
1/2 cup dry milk
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup butter
Preheat oven to 350 degrees F (175 degrees C).
In a small mixing bowl, combine flour, salt and salt. Stir in egg yolks and shortening until mixture is smooth. In a small bowl, whisk milk and white sugar. Stir milk mixture into flour mixture. Measure 1 cup flour mixture into one pan; pour into pan.
Bake in preheated oven for 21 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 25 minutes more, until firm. Cool completely before serving.
Add all-purpose flour mixture; stir until mixture is well blended. Add egg whites, tea powder and pancakes mix. Cook mixture until firm, about 6 minutes.
To serve: In medium bowl, combine shortening and milk mixture. In a medium bowl, whisk together 2 egg whites and 1 tablespoon tea powder until dough pulls away from sides of bowl, about 5 minutes. Lightly brush on white cake.