Mary Todd Lincoln's White Cake
By Kristy Norrell · 12tomatoes.com
2 hr 15 minServes 6-8
A delicate bundt cake made with whipped egg whites and ground almonds instead of whole eggs.
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| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease and flour a 10-inch bundt pan | ||||||
| 225 g butter, softened | Cream butter and sugar | Add dry mix and milk alternately | Fold in almonds and vanilla | Fold whites into batter, pour into pan | Bake 350°F / 175°C, 60 min | Cool 15 min, invert, cool 1 hr more |
| 400 g granulated sugar | ||||||
| 375 g all-purpose flour | Sift flour and baking powder | |||||
| 1 tablespoon baking powder | ||||||
| 240 ml milk | ||||||
| 100 g blanched almonds, pulsed into coarse flour | ||||||
| 1 teaspoon vanilla extract | ||||||
| 6 egg whites, room temperature | Beat egg whites and salt to stiff peaks | |||||
| 1/2 teaspoon salt | ||||||
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