Abraham Lincolns Favorite French Almond Cake Recipe 445

Steps:

• 1. Preheat oven to 350°F. 2. In a deep, large (3-quart) bowl beat egg whites until they stand in stiff peaks, then set aside. 3. In a second large bowl, using an electric mixer, beat egg yolks until they are thick and have turned into a light yellow color. This could take as long as 5 minutes. 4. With the mixer running, begin adding the sugar about a tablespoon at a time. Continue beating until the sugar is fully incorporated and the batter is thick. 5. Stir in the almond and lemon extracts and then the almonds. 6. Stir in the flour. 7. With a flexible rubber spatula, fold about one-third of the beaten egg whites into the egg yolk batter to lighten it up. Then gently fold this lightened batter into the remaining egg whites. 8. Pour the batter into an ungreased tube pan. 9. Bake until the cake is firm and lightly browned on top, about 25 to 30 minutes. 10. Invert the pan over a bottle to cool completely before removing the cake from the pan.

Steps:

• Beat egg whites until frothy.
• Add 1 cup sugar gradually until egg whites are stiff peaks.
• Finely chop almonds.
• Cream the butter and remaining 1 cup sugar until light and fluffy.
• Sift flour, baking powder, and salt together.
• Add vanilla extract and almond extract to buttermilk.
• Combine nuts with flour mixture.
• Add wet to dry by thirds.
• Fold beaten egg whites into batter.
• Place greased wax paper in tube pan.( i didnt do this but i wasnt flipping it out either ).
• Turn batter into a 10-inch tube pan.
• Bake at 350 degrees Fahrenheit for about 1 hour or until cake tests done.
• Frost with boiled icing.

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.