| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Historical | Cake | 12 | Servings |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 1 | c | Butter |
| 1 | tb | Vanilla |
| 2 3/4 | c | Sifted cake flour |
| 1 | tb | Baking powder |
| 1 1/3 | c | Milk |
| 1 | c | Finely chopped almonds |
| 6 | Stiffly beaten egg whites | |
| 1 | c | Sugar |
| 1/3 | c | Water |
| 1/4 | tb | Cream of tartar |
| 1 | ds | Salt |
| 2 | Egg whites | |
| 1 | tb | Vanilla |
INSTRUCTIONS
WHITE FROSTING From: rubyd@wam.umd.edu (teresa marie Cannon) Date: Fri, 25 Nov 1994 17:09:49 +0000 I have a great historical cookbook by Better Homes and Gardens entitled "Heritage Cookbook". It offers several recipes that famous historical figures either made or loved... "It is said that President Abraham Lincoln took little interest in food and eating. However, this delicious cake was an exception, and he pronounced it the best dessert he ever ate." Cream together sugar, butter, and vanilla. 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 9x1-1/2 inch round baking pans. Bake at 375 degrees for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost with white frosting. WHITE FROSTING: In a saucepan, combine sugar, water, cream of tartar, and salt. Bring mixture to boiling, stirring till the sugar dissolves. In mixing bowl place egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer till stiff peaks form, about 7 minutes. Beat in vanilla. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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