1 1/2 cup granulated sugar 1 cup butter 1 teaspoon vanilla extract 2 3/4 cups sifted cake flour 1 teaspoon baking powder 1 1/3 cup milk 1 cup almonds, finely chopped 6 egg whites, stiffly beaten ***White Frosting*** 1 cup sugar 1/3 cup water 1/4 teaspoon cream of tartar 1 dash salt 2 egg whites 1 teaspoon vanilla extract
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 sugar, water, cream of tartar and salt. Bring mixture to boiling, stirring until the sugar dissolves.
In mixing bowl place egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer until stiff peaks form, about 7 minutes. Beat in vanilla extract.
This was a fairly easy cake to make, and I halved the recipe to just make one layer. We love almonds, so it was a nice change of pace from the normal cake. It also cuts very nicely (not messy). My children did not fall in love with it, but I will be making it again for my adult friends. We had fun making it to honor Lincoln on President's Day!