Mary Todd Lincoln'S White Cake Recipe
A classic white cake featuring delicate almond flavor and fluffy egg whites, perfect for celebrations or elegant teatime gatherings, appealing to those who love light, tender desserts.
Ingredients
Instructions
- Cream sugar, butter, and vanilla until light and fluffy.
- Sift together cake flour and baking powder three times.
- Add the sifted dry ingredients to the creamed mixture alternately with milk, beginning and ending with the dry ingredients.
- Stir in finely chopped almonds.
- Gently fold in the stiffly beaten egg whites.
- Pour the batter into two greased and floured 9-inch round baking pans.
- Bake at 375°F (190°C) for 30 minutes.
- Cool for 10 minutes before removing from pans.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until they form stiff peaks before folding them into the batter. If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. To enhance the flavor, try adding a splash of almond extract along with the vanilla.
Serving Suggestions
This white cake is delicious on its own, but it can also be served with whipped cream or paired with seasonal fruits for a delightful dessert. For an extra touch, drizzle some Schrafft'S Butterscotch Sauce over the cake or serve alongside a scoop of vanilla ice cream. It also makes a lovely base for layered cakes.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for 10-15 seconds, or enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Todd Lincoln'S White Cake Recipe contains roughly 609 calories, with 10g protein, 58g carbohydrates, and 38g fat. It is an excellent source of iron (28% of the Daily Value), vitamin C (23% of the Daily Value), and protein (21% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
While you can use whole eggs, the texture of the cake will change. Using only egg whites keeps the cake light and fluffy. If you prefer a richer flavor, consider using 2 whole eggs with additional egg whites for volume.
How can I make this cake more flavorful?
To add more depth of flavor, consider incorporating citrus zest, such as lemon or orange, into the batter. You can also mix in extracts like almond or coconut for a unique twist. For a festive touch, layer the cake with a fruit filling or frosting.
What can I do if my cake sinks in the middle?
If your cake sinks, it could be due to overmixing the batter or opening the oven door too early while baking. To prevent this, mix just until combined and avoid peeking into the oven until the last few minutes of baking. Make sure your oven temperature is accurate as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).