Ingrédients pour Abraham Lincoln's Best Cake I Ever Tasted A White
- 3 cups granulated sugar
- 1 cup (2 sticks) softened unsalted butter
- 2 teaspoons vanilla extract
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1 cup milk
- 1 cup finely chopped almonds
- 8 large egg whites
- 3 cups granulated sugar
- 1/3 cup water
- 1/4 teaspoon cream of tartar
- a pinch of salt
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Comment préparer Abraham Lincoln's Best Cake I Ever Tasted A White
- Preheat oven to 375°F (190°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, beat 6 large egg whites until stiff peaks form.
- In a separate bowl, cream together 1 cup (2 sticks) softened unsalted butter, 2 cups granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- In a medium bowl, whisk together 2 1/2 cups cake flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the creamed butter mixture, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup finely chopped almonds.
- Gently fold in the beaten egg whites until just incorporated.
- Divide batter evenly between the prepared cake pans.
- Bake for 28-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Prepare the 7-minute frosting while cakes are cooling:
- In a small saucepan, combine 1 cup granulated sugar, 1/3 cup water, 1/4 teaspoon cream of tartar, and a pinch of salt.
- Bring mixture to a rolling boil over medium-high heat, stirring constantly until sugar dissolves.
- In a clean mixing bowl, beat 2 large egg whites with an electric mixer until foamy.
- Slowly pour the hot sugar syrup into the egg whites while beating constantly on high speed. Continue beating for 7 minutes, or until stiff, glossy peaks form.
- Beat in 1 teaspoon vanilla extract.
- Frost the cooled cakes and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
204g
Fat
65g
Carbs
28g
