http://www.mercurynews.com/recipes/ci_17355271
Serves 12
Cake:
1-1/2 cups sugar
1 cup butter
1 teaspoon vanilla
2-1/4 cups cake flour, sifted
1 teaspoon baking powder
1 1/3 cups 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
Dash of salt
2 egg whites
1 teaspoon vanilla
1. Preheat oven to 375 degrees. Grease and lightly flour two 9-inch cake pans.
2. Cream together the sugar, butter and vanilla.
3. Stir together the cake flour and baking powder; add to creamed butter mixture alternately with milk. Stir in almonds. Gently fold in egg whites.
4. Pour into prepared cake pans and bake 28-30 minutes. Cool 10 minutes, then remove from pans to cool completely.
5. For the frosting, combine sugar, water, cream of tartar and a dash of salt in a saucepan. Bring the mixture to a boil, stirring until the sugar dissolves.
6. Place the egg whites in the bowl of a standing electric mixer and begin beating. Very slowly pour the hot sugar syrup over them, beating constantly until stiff peaks form, about 7 minutes. Beat in vanilla. Use the frosting to fill and frost the almond cake, stacking to form two layers.
-- Reprinted from "Capitol Hill Cooks: Recipes from the White House, Congress and All of the Past Presidents," by Linda Bauer (Taylor, 384 pp., $26.95)
Outside of a dog, a book is man's best friend. Inside of a dog it's too dark to read. Groucho Marx
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