Mary Todd Lincoln
Vanilla-Almond Cake

Ingredients

Cake

• 1 1/2 cups granulated sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 2 3/4 cups sifted cake flour
• 1 teaspoon baking powder
• 1 1/3 cups milk
• 1 cup almonds, finely chopped
• 6 egg whites, stiffly beaten

White Frosting

• 1 cup granulated sugar
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• Dash of salt
• 2 egg whites
• 1 teaspoon vanilla extract

Instructions

Cake

1. Cream together sugar, butter, and vanilla extract.
2. Stir together the cake flour and baking powder; add to creamed mixture alternately with milk. Stir in almonds. Gently fold in the egg whites.
3. Pour into two greased and lightly floured* 9 x 1 1/2 inch round baking pans.
4. Bake at 375 degrees F for 28 to 30 minutes.
5. Cool for 10 minutes; remove from pans.
6. Fill and frost with White Frosting.

White Frosting

1. In a saucepan, combine sugar, water, cream of tartar and salt. Bring mixture to boiling, stirring until the sugar dissolves.
2. In mixing bowl place egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer until stiff peaks form, about 7 minutes.
3. Beat in vanilla extract.

Notes

* For best results, use our Pan Release!