2 1/2 c. sugar, divided
1 c. butter
2 tsp. vanilla, divided
2 3/4 c. cake flour
1 tsp. baking powder
1 1/3 c. milk
1 c. almonds, finely chopped
8 egg whites, divided
1/3 c. water
1/4 tsp. cream of tartar
dash of salt
Cream together 1 1/2 c. of the sugar, the butter, and 1 tsp. of the vanilla. Stir together the cake
flour and the baking powder; add to the creamed mixture alternately with the milk. Stir in the almonds. Stiffly
beat 6 of the egg whites and gently fold into the batter. Pour the batter into 2 greased and lightly floured 9-inch
round cake pans. Bake at 375 degrees for 28 to 30 minutes. Cool for 10 minutes; remove from the pans. Meanwhile,
in a saucepan, combine the remaining 1 c. of sugar, the water, cream of tartar and salt. Bring the mixture to boiling,
stirring until the sugar dissolves. In a mixing bowl place the 2 remaining egg whites; very slowly pour the hot sugar
syrup over, beating constantly with an electric mixer until stiff peaks form (about 7 minutes). Beat in the remaining
1 tsp. of vanilla. Fill and frost the cake between the layers and on top and sides.
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