Abraham Lincolns Best Cake I Ever Tasted A White Recipes

Steps:

• Beat egg whites until frothy.
• Add 1 cup sugar gradually until egg whites are stiff peaks.
• Finely chop almonds.
• Cream the butter and remaining 1 cup sugar until light and fluffy.
• Sift flour, baking powder, and salt together.
• Add vanilla extract and almond extract to buttermilk.
• Combine nuts with flour mixture.
• Add wet to dry by thirds.
• Fold beaten egg whites into batter.
• Place greased wax paper in tube pan.( i didnt do this but i wasnt flipping it out either ).
• Turn batter into a 10-inch tube pan.
• Bake at 350 degrees Fahrenheit for about 1 hour or until cake tests done.
• Frost with boiled icing.

Steps:

• 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.

Steps:

• For Streusel:
• Mix first 5 ingredients in small bowl. Add butter and rub in with fingertips until well blended. Set aside.
• For Cake:
• Preheat oven to 350° F. Butter and flour 12-cup Bundt pan. Mix flour and baking powder in small bowl. Finely grind almonds in processor. Using electric mixer, beat butter and almond paste in large bowl until blended. Gradually beat in 1 1/3 cups sugar. Continue beating until fluffy. Beat in extract. Stir in dry ingredients alternately with milk. Mix in ground almonds. Using electric mixer fitted with clean dry beaters, beat whites in another large bowl to medium peaks. Gradually add remaining 1/3 cup sugar and beat until stiff but not dry. Fold meringue into batter in 2 additions. Transfer half of batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining batter over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Turn out cake onto rack and cool completely. (Cake can be prepared 1 day ahead. Cover and let stand at room temperature.)
• For Glaze:
• Stir powdered sugar, whipping cream and instant espresso powder in small bowl until well blended. Drizzle glaze over cake, allowing excess to run down sides. Sprinkle cake with sliced almonds.