Mary Todd Lincoln’s Vanilla-Almond Cake
1 1/2 cups granulated sugar
1 cup butter
1 teaspoon vanilla extract
2 3/4 cups sifted cake flour
1 teaspoon baking powder
1 1/3 cups milk
1 cup almonds, finely chopped
6 egg whites, stiffly beaten
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 1 cup sugar, 1/3 cup water, 1/4 teaspoon cream of tartar and dash salt. Bring mixture to boiling, stirring until the sugar dissolves.
In mixing bowl place 2 egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla extract.