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Lincoln's Favorite Cake

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A rich white cake with ground almonds, filled with a fluffy boiled frosting and adorned with slivered almonds.
Course: Dessert
Cuisine: American
Keyword: 1950's, cake
Servings: 10
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Equipment

Ingredients

DRY INGREDIENTS

  • 2 ½ c. unbleached flour
  • 1 c. blanched almonds or almond meal very fine chop
  • 2 T. cornstarch
  • 2 ½ t. baking powder
  • ½ tsp. baking soda
  • ¾ t. salt

WET INGREDIENTS

  • 6 egg whites (3/4 c.) stiffly beaten
  • 1 c. butter room temp
  • 2 T. oil canola or extra light virgin
  • 2 c. sugar
  • 1 ¼ c. buttermilk
  • 2 ½ tsp. vanilla
  • ½ tsp. almond extract

FLUFFY WHITE FROSTING

  • 2 egg whites (1/4 c.)
  • ½ tsp. cream of tartar
  • ¾ c. sugar superfine
  • ⅓ c. water
  • 1 ½ tsp. vanilla
  • ½ c. slivered almonds (garnish)

Instructions

PREP

  • Pre-heat the oven to 350°F.
  • Whisk together the dry ingredients in a bowl and set aside.
  • Separate out egg whites and set aside.
  • Grease and flour (3) 8" pans or (2) 9" pans. Coat cake pans with non-stick spray and then dust lightly with flour.

BATTER

  • In the bowl of an electric mixer, whip up the egg whites to stiff consistency, remove from mixer and set aside.
  • Cream the butter, sugar and vanilla, and almond extract until light and fluffy.
  • Add the dry ingredients and mix until just combined.
  • Fold in the whipped egg whites by hand and mix until just combined.

BAKE

  • Pour in cake batter filling each cake pan 2/3 full. Use a scale to make sure each layer is even. Bake at 350° for about 30 minutes, or until a wooden skewer inserted in the center comes out clean.
  • Set the cakes on a wire rack to cool in the pan for 10 minutes. Turn it out of the pan to cool completely before decorating.

FROSTING

  • In a saucepan mix sugar and water. Boil slowly keeping lid on pan for 3 minutes. Continue to boil until the sugar is dissolved to 242° (about 3 more minutes)
  • Beat egg whites and cream of tarter in stand mixer with whisk attachment until stiff.
  • Pour in hot syrup in thin stream. Add vanilla and beat until desired spreading consistency (about 5 minutes).

DECORATE

  • Dust cake with boiled fluffy white frosting and decorate with thin slivered almonds.