Mary Todd Lincoln’s White Almond Cake

• Butter and flour for prepping the pan
• 2 c sugar
• 1 c (2 sticks) butter, at room temperature
• 3 c flour
• 1 T baking powder
• 1 c whole milk
• 1 c blanched almond slivers, very finely chopped
• 1 1/2 tsp vanilla
• 6 large egg whites, at room temperature
• 3/4 tsp Diamond kosher salt

Preheat oven to 350°F

Lightly grease and flour a 10-inch tube pan with butter and flour. Shake out excess flour and set pan aside.

Place the sugar and butter in a large bowl and beat with an electric mixer on medium until light and fluffy, 3 minutes. Set the bowl aside.

Sift the flour and baking powder into a large bowl and sift 2 more times (or simply whisk the flour and baking powder together)

Add the flour mixture to the creamed butter and sugar in 3 additions, alternating with the milk.

Beat on medium speed until the mixture is just blended. Scrape down the sides of the bowl with a rubber spatula, and fold in the almonds and vanilla. Set the bowl aside.

In a large mixing bowl, mix the egg whites and salt with clean beaters on high speed until stiff peaks form, 4 to 5 minutes.

Fold about a quarter of the beaten whites into the batter, just until combined. Then fold the remaining whites into the batter, just until combined.

Pour the batter evenly into the prepared pan.

Bake for about 60 minutes or the cake is golden brown. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.

Remove the pan from the oven and place on a wire rack to cool for 15 minutes.

Run a knife around the edges, give the pan a gentle shake, and invert the cake onto the rack to cool, right side up, 1 hour.

Slice and serve.