Straight from the pages of “The President’s Own White House Cookbook,” this moist and tender almond cake is said to be a favorite of Abraham Lincoln. Combining the rich, nutty flavor of toasted blanched almonds with the subtle tang of buttermilk, this recipe delivers an elegantly balanced, highly flavorful dessert fit for a special occasion.
The Science of Whipped Egg Whites
Unlike standard cakes that rely entirely on whole eggs and heavy chemical leavening, this recipe achieves its beautifully light, fluffy texture by folding in stiffly beaten egg whites. By whipping the egg whites with a portion of the sugar, you create a stable meringue structure. When this aerated meringue is gently folded into the heavy butter and almond batter at the very end, it provides natural lift and prevents the dense nut flour from making the cake too heavy.
Modern Baking Adjustments
While this is an antique recipe, modern bakers often make a few simple updates for the best results. For instance, the original recipe calls for lining the tube pan with greased wax paper. Today, using modern parchment paper or a high-quality non-stick baking spray is highly recommended, as wax paper can smoke or melt at 350°F.
Also Read : Oven Crisp Chicken Wings
Abraham Lincoln’s Favorite Cake
12
servings30
minutes1
hour472
kcalIngredients
The Meringue:
6 large egg whites
1 cup white sugar
The Batter Base:
1 cup butter, softened
1 cup white sugar
1 1/4 cups blanched almonds, toasted and finely chopped
3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup buttermilk
1 1/2 tsp vanilla extract
1 tsp almond extract
Directions
- Whip the Egg Whites: In a large, impeccably clean glass or metal bowl, beat the egg whites until they become frothy. Gradually add 1 cup of the sugar, beating continuously until the egg whites form glossy, stiff peaks. Set aside.
- Prep the Dry Ingredients: Finely chop the toasted blanched almonds (a food processor works well for this). In a separate bowl, sift together the flour, baking powder, and salt. Stir the finely chopped almonds into the flour mixture.
- Cream the Butter: In a large mixing bowl, cream the softened butter and the remaining 1 cup of sugar together until the mixture is light, pale, and fluffy.
- Mix the Wet Ingredients: Stir the vanilla extract and the almond extract directly into the buttermilk.
- Combine: Gradually add the wet buttermilk mixture and the dry flour mixture to the creamed butter in thirds, mixing gently until just combined.
- Fold: Carefully fold the stiffly beaten egg whites into the heavy batter. Use a gentle scooping motion to incorporate them without deflating the air in the meringue.
- Prep the Pan: Line a 10-inch tube pan with greased parchment paper (or coat thoroughly with baking spray). Turn the batter into the prepared pan and smooth the top.
- Bake: Bake in a preheated 350°F (175°C) oven for about 1 hour, or until a wooden skewer inserted into the center of the cake comes out clean.
- Frost: Allow the cake to cool completely in the pan before turning it out. Frost with a traditional boiled icing, or your favorite frosting of choice!
Notes
- Flavor Variation: Reviewers highly recommend adding 1 teaspoon of ground cardamom to the dry ingredients for a warm, spiced flavor profile.
- Frosting Swap: If you do not want to make a traditional boiled icing, an almond-flavored cream cheese frosting pairs exceptionally well with the crumb of this cake.
- Garnish: Try reserving 1/4 cup of flaked, toasted almonds to press into the frosting on top of the cake for a beautiful crunch and visual appeal.
