Mary Todd Lincolns Vanilla Almond Cake Recipes

Steps:

• Preheat the oven to 375F. Grease and flour two 9 inch round layer cake pans or one Bundt cake pan. Use a food processor to grind the almonds into a course flour. Cream the butter and sugar to mix them until fluffy. Sift the flour and baking powder to mix them together, then fold the dry flour mix into the creamed butter and sugar, alternating with milk, until well blended. S tir in the almond powder and mix thoroughly. In a separate bowl, beat the egg whites until they form stiff peaks. Add a pinch of salt for easier stiffening. Add vanilla extract. Gently fold the egg whites into the batter with a rubber spatula. Pour the batter into the pan(s) and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool for at least 15 minutes before flipping the cake out out of the pan, and allow it to completely cool before serving. If a layer cake was made, use a jam for filling. Sift confectioners sugar on top for decoration. Or top with Seven Minute Frosting-Recipe as follows: Combine first four ingredients in a saucepan and bring to a boil, then stir until the sugar dissolves. Place two egg whites in a mixing bowl and slowly pour the hot syrup over them, beating constantly for about seven minutes until stiff peaks form. Beat in vanilla extract.

Steps:

• Cream together sugar, butter and vanilla. Stir together the cake flour and baking powder, add to the creamed mixture alternately with milk. Stir in almonds. Gently fold in egg whites. Pour into 2 greased and lightly floured 9x1 1/2 round baking pans. Bake at 375 for 28-30 minutes (until firm in center). Cool 10 minutes, remove from pans. Fill and frost with White Frosting:
• WHITE FROSTING: In saucepan, combine 1 cup sugar, 1/3 cup water, 1/4 tsp cream of tartar and dash of 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, while beating constantly with fast, swift strokes until stiff peaks form. Beat in 1 tsp vanilla. (I think it's ok to use an electric mixer, as this isn't 1863)

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:

• Cake:.
• Cream sugar, butter and vanilla.
• Sift together cake flour and baking powder three times.
• Add to creamed mixture alternatively with milk.
• Stir in almonds.
• Gently fold in the egg whites.
• Pour into two greased and floured 9 x 1 1/2 inch round baking pans.
• Bake at 375 degrees for 30 minutes.
• Cool for 10 minutes before removing from pan.
• White Frosting:.
• Bring to boiling, sugar, water, cream of tartar and salt. Boil until sugar dissolves.
• Put egg whites in mixing bowl. Start beater and while egg whites are beating, very slowly add hot syrup.
• Beat until stiff peaks form, about 7 minutes.
• Beat in vanilla for one more minute.