Mary todd lincoln's vanilla-almond cake

Yield: 1 Servings

Measure Ingredient
1½ cup Sugar
1 cup Butter
1 teaspoon Vanilla
2¾ cup Sifted cake flour
1 tablespoon Baking powder
1⅓ cup Milk
1 cup Finely chopped almonds
6 \N Stiffly beaten egg whites
\N \N White Frosting

Cream together sugar, butter, & vanilla. Stir together the cake flour & baking powder; add to creamed mixture alternately with milk. Stir in almonds. Gently fold in the egg whites. Pour into two greased & lightly floured 9x1-½" round baking pans. Bake at 375 for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill & frost with white frosting.


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