View cart background image
Free Shipping Over $49
TastingTable Sweepstakes

Mrs. Lincoln's White Cake

Source: Burt Wolf's Local Flavors, Springfield
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  1 Hour 5 Minutes
Total Time:  1 Hour 20 Minutes
  Serves 8
For the Cake:
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
1 teaspoon vanilla extract
3 cups cake flour
1 tablespoon double-acting baking powder
1/2  teaspoon salt
1 cup milk
1/2 cup finely chopped almonds
7 egg whites
Pinch salt
For the Frosting:
1 1/2 cups sugar
1/2 cup water
4 egg whites
Pinch salt
1 1/4 teaspoons vanilla extract
Mrs. Lincoln's White Cake Recipe at
TO MAKE THE CAKE: Preheat the oven to 325 degrees F. Line three 8 or 9-inch cake pans with parchment or wax paper and butter the paper. In a large mixing bowl, with an electric mixer, cream the butter and sugar together until the butter is light and fluffy. Beat in the vanilla. In a medium bowl, sift the flour, baking powder and salt together. With the mixer running, alternately add a third of the flour to the creamed butter, then the milk, and stir the batter until it is just combined. Stir in the chopped almonds.

In large bowl, beat the egg whites with a pinch of salt until they just hold stiff peaks. Stir one third of the beaten whites into the batter and then gently fold in the remaining whites. Divide the batter among the three prepared pans and bake for 25 to 30 minutes, or until a cake tester or toothpick comes out clean when inserted in the center. Cool the cakes for 20 minutes, then carefully unmold each cake and place them on a rack to cool.

TO MAKE THE FROSTING: In a small saucepan, over medium-high heat, stir the sugar and water together. Boil until the sugar reaches a temperature of 238 degrees F on a candy thermometer. This should take about 33 minutes. While the sugar is cooking, with an electric mixer, beat the egg whites and a pinch of salt until they just hold stiff peaks. Once the sugar has reached 238 degrees F, slowly and carefully pour it into the beaten whites while the mixer is running on high speed. Add the vanilla extract and continue to beat until the meringue has completely cooled, about 15 minutes.

TO DECORATE THE CAKE: Place one layer of cake on a cake circle or plate and spread some of the frosting evenly over the surface with a metal spatula. Top with the second layer, repeat the process and finally top with the third layer. Frost the top and sides of the cake with the remaining frosting.

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Butter Cakes
 Cakes for Easter
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 762
Fat. Total: 28g
Fiber: 2g
Carbohydrates, Total: 120g
Sodium: 459mg
% Cal. from Fat: 33%
Cholesterol: 64mg
Protein: 11g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Kimberly, NV Reviewed: 11/24/2008
Simple not too sweet
Nice simple cake. If you like very sweet cakes it may not be for you. The frosting tasted similiar to marshmallows. Moist cake. Not too sugary, but nice soft flavor. For a sweeter flavor, don't be shy about adding a thicker layer of frosting between the sheets of cake.
71 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You



Who doesn't? Get recipes now.