Mary Todd Lincoln's Vanilla-Almond Cake
Mary Todd Lincoln's Vanilla-Almond 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 Cream together sugar, butter, and vanilla extract. Stir together the cake flour and baking powder; add to creamed mixture alternately with milk. Stir in almonds. Gently fold in the egg whites. Pour into two greased and lightly floured 9 x 1 1/2-inch round baking pans. Bake at 375 degrees F for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost with White Frosting. White Frosting: In a saucepan, combine 1 cup sugar, 1/3 cup water, 1/4 teaspoon cream of tartar and dash salt. Bring mixture to boiling, stirring until the sugar dissolves. In mixing bowl place 2 egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla extract. |
All times are GMT +1. The time now is 11:12 PM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter