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Ingredients
| granulated sugar: 1 1/2 cups |
| salted butter: 1 cup (softened) |
| vanilla extract: 1 tsp |
| cake flour: 2 3/4 cups |
| baking powder: 1 tsp |
| 2% milk: 1 1/3 cups |
| almonds (whole): 1 cup (finely chopped) |
| eggs: 6 (whites//at room temperature) |
| granulated sugar: 1 cup |
| water: 1/3 cup |
| cream of tartar: 1/4 tsp |
| salt: 1 dash |
| eggs: 2 (whites//at room temperature) |
| vanilla extract: 1 tsp |
Abraham Lincoln's " Best Cake I Ever Tasted" - a White
Credit: Food.com
User rating:
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Prep Time
30 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Preheat oven to 375°.
- Beat the 6 eggs whites until stiffly beaten.
- Cream together the softened butter, sugar and vanilla.
- Sift together the cake flour and baking powder.
- Add flour mixture alternately with milk to the creamed butter and sugar.
- Stir in the finely chopped almonds.
- Gently fold in the egg whites.
- Pour into 2 greased and floured 9-inch cake pans.
- Bake at 375° for 28-30 minutes.
- Cool 10 minutes and remove from pans.
- Frost with White Frosting.
- WHITE FROSTING: In a saucepan combine 1 cup sugar and 1/3 cup water and 1/4 tsp cream of tartar and dash of salt.
- Bring mixture to boiling, stirring until the sugar dissolves.
- Place 2 egg whites in a mixing bowl and very slowly pour the hot sugar syrup over, beating CONSTANTLY with a mixer until stiff peaks form - this takes about 7 minutes. Beat in vanilla and frost cake.