Abraham Lincoln'S " Best Cake I Ever Tasted" - A Wh

Name: Abraham Lincoln'S " Best Cake I Ever Tasted" - A White
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 375u00b0.
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 375u00b0 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.

1743

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups granulated sugar, 1 cup butter, softened, 1 teaspoon vanilla, 2 3/4 cups sifted cake flour, and more.

Yes, Abraham Lincoln'S " Best Cake I Ever Tasted" - A White falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions