Alcapone-Style White Chocolate and Almond Loaf Cake Recipe

Prepare 2 7- x 3 1/2-inch loaf pans: lightly grease then line with parchment paper. Set aside and preheat oven to 160 degrees C or 320 degrees F.

In a large bowl whisk together cake flour, baking powder, sugar, and salt. Set aside.

In a separate bowl, whisk together egg yolks, vegetable oil, fresh milk, and vanilla extract. Mix together wet and dry ingredients to make the cake batter. 

Make the meringue: Using an electric mixer, whisk egg whites, cream of tartar, and teaspoon salt. Then, gradually add the white sugar to make a stiff peak.

Fold in meringue into the batter mixture in 3 batches.

Pour into prepared loaf pans. Bake for 25 to 30 minutes.

Toast sliced almonds by baking for 5 minutes at 250 degrees F or 180 degrees C.

Make the white chocolate frosting: Melt the white chocolate in warmed all-purpose cream and stir until smooth. Place in the freezer for 10 minutes and then whip until fluffy.

Cool the cake completely. Top with frosting and then sprinkle sliced almonds on top.