Abraham Lincoln'S Best Cake I Ever Tasted - A White

• 1 1/2 cups granulated sugar
• 1 cup butter, softened
• 1 teaspoon vanilla
• 2 3/4 cups sifted cake flour
• 1 teaspoon baking powder
• 1 1/3 cups milk
• 1 cup almonds, finely chopped
• 6 egg whites, at room temperature
• White Frosting
• 1 cup sugar
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 1 dash salt
• 2 egg whites, at room temperature
• 1 teaspoon vanilla

1. Preheat oven to 375u0b0.
2. Beat the 6 eggs whites until stiffly beaten.
3. Cream together the softened butter, sugar and vanilla.
4. Sift together the cake flour and baking powder.
5. Add flour mixture alternately with milk to the creamed butter and sugar.
6. Stir in the finely chopped almonds.
7. Gently fold in the egg whites.
8. Pour into 2 greased and floured 9-inch cake pans.
9. Bake at 375u0b0 for 28-30 minutes.
10. Cool 10 minutes and remove from pans.
11. Frost with White Frosting.
12. 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.
13. Bring mixture to boiling, stirring until the sugar dissolves.
14. 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.

sugar, butter, vanilla, cake flour, baking powder, milk, almonds, egg whites, white frosting, sugar, water, cream of tartar, salt, egg whites, vanilla

Taken from www.food.com/recipe/abraham-lincolns-best-cake-i-ever-tasted-a-white-193998 (may not work)