Ingredients

For the Cake Layers

• 1 1/2 sticks (12 tablespoons) unsalted butter, thoroughly softened to room temperature
• 2 1/4 cups granulated sugar
• 1 1/2 cups milk (whole or 2% milk is recommended for richness)
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• 3 cups self-rising flour, sifted
• 6 large egg whites, separated from yolks

For the Delightful Filling

• 1 1/2 cups milk
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 cups sweetened shredded coconut
• 1/4 cup finely crushed oatmeal cookie crumbs
• 1/4 cup finely chopped toasted almonds (refer to Notes for toasting instructions)
• 1/4 cup quartered maraschino cherries, drained well
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract

For the Fluffy Meringue Frosting

• 3 large egg whites, separated
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup cold water
• 1 1/2 cups granulated sugar
• 1/4 plus 1/8 teaspoon cream of tartar (approximately 3/8 teaspoon)

For the Elegant Garnish

• Extra oatmeal cookie crumbs
• About 4 maraschino cherries, halved or left whole for decoration

Instructions

Part 1: Master the Cake Layers

1. Preheat your oven to 350°F (175°C). Prepare three 9-by-2-inch round cake pans by generously buttering them, then lightly flouring them. Tap out any excess flour. Line the bottom of each pan with a circle of waxed paper cut to fit perfectly. This prevents sticking.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed until the mixture is visibly lightened in color and wonderfully fluffy, usually taking about 3 minutes.
3. In a small, separate bowl, whisk together the milk, vanilla extract, and almond extract. Set aside.
4. With the mixer on low speed, gradually add the self-rising flour to the butter mixture in three additions, alternating with the milk mixture. Begin and end with flour. Beat well after each addition until just combined, being careful not to overmix.
5. In a separate, meticulously clean and dry bowl, using an electric mixer with the whisk attachment (or the stand mixer if you have a second bowl), beat the 6 large egg whites on high speed until they form soft, glistening peaks.
6. Gently fold the beaten egg whites into the cake batter using a rubber spatula. Continue folding until no white streaks are visible, taking care not to deflate the airy mixture.
7. Divide the batter evenly among the three prepared cake pans.
8. Bake for 20 to 25 minutes, or until a wooden skewer or cake tester inserted into the center of the cake comes out perfectly clean.
9. Allow the baked cake layers to cool in their pans on wire racks for precisely 10 minutes. Then, invert them carefully onto the wire racks to cool completely to room temperature. This is crucial before assembly to prevent melting the filling and frosting.

Part 2: Craft the Flavorful Filling

1. In a heavy-bottomed saucepan, whisk together the milk, granulated sugar, and all-purpose flour until the mixture is smooth and thoroughly combined.
2. Cook this mixture over medium-high heat, stirring constantly with a whisk or heat-proof spatula. Continue to cook and stir until the mixture thickens significantly and begins to bubble vigorously, typically taking about 5 minutes. The constant stirring prevents scorching.
3. Remove the saucepan from the heat. Immediately stir in the sweetened shredded coconut, oatmeal cookie crumbs, finely chopped toasted almonds, and quartered maraschino cherries. Incorporate the vanilla extract and almond extract.
4. Transfer the filling to a separate bowl and allow it to cool completely to room temperature. The filling must be cool before you use it to assemble the cake.
5. Once both the cake layers and the filling are fully cooled, begin assembling. Place one cooled cake layer on your chosen cake stand or serving platter. Spread half of the prepared filling evenly over the top of this first cake layer.
6. Carefully place the second cake layer on top of the filling, then gently slather the remaining half of the filling over this layer. Finally, position the third cake layer on top. The cake is now ready to be frosted as soon as your meringue frosting is complete.

Part 3: Craft the Snow-White Meringue Frosting

1. In the impeccably clean bowl of a stand mixer fitted with the whisk attachment, combine the 3 large egg whites and 1 1/2 teaspoons of vanilla extract. Ensure no traces of grease are present in the bowl or on the whisk, as this will prevent the egg whites from whipping properly.
2. In a separate heavy-bottomed saucepan, combine the cold water, granulated sugar, and cream of tartar. Place this mixture over high heat.
3. As the sugar mixture begins to bubble around the edges, stir it gently once to ensure all sugar crystals have dissolved completely. Then, allow it to come to a full, rolling boil without further stirring. This critical step typically takes between 2 and 5 minutes.
4. While the sugar syrup is boiling, with your mixer on medium speed, begin beating the egg whites and vanilla extract with the whisk attachment until they become foamy, usually about 1 minute.
5. Without turning off the mixer, very carefully and steadily pour the hot sugar syrup into the beaten egg whites in a thin, continuous stream. Direct the stream between the whisk and the side of the bowl to avoid splattering hot syrup.
6. Once all the syrup has been added, increase the mixer speed to medium-high and continue to beat constantly. The frosting will transform, becoming thick, glossy, and forming stiff, luxurious peaks. This process can take anywhere from 5 to 10 minutes, depending on your mixer’s power. Use the frosting immediately after it’s made for the best texture and ease of spreading.

Part 4: Assemble and Garnish the Lady Baltimore Cake

1. Using an offset spatula or a flat knife, lavishly frost the top and sides of your assembled cake with the freshly made meringue frosting. Create elegant, sweeping swoops and dramatic swirls for a classic, impressive presentation.
2. Generously sprinkle additional oatmeal cookie crumbs over the entire top surface of the cake. Artfully arrange the halved or whole maraschino cherries on top of the frosting in a decorative fashion to complete this iconic dessert.

Notes for Baking Success

• Toasting Almonds: To perfectly toast almonds, spread them in a single layer on a baking sheet. Place the sheet in a preheated 325°F (160°C) oven for approximately 10 to 15 minutes, or until they turn lightly golden brown and release a fragrant aroma. Be vigilant, as nuts can burn quickly.
• Room Temperature Ingredients are Key: For the cake layers, always ensure your butter, milk, and eggs are at room temperature. This promotes better emulsification, leading to a smoother batter and a more tender, evenly textured cake crumb.
• Meringue Cleanliness: When making meringue, the absolute cleanliness of your mixing bowl and whisk attachment is paramount. Any trace of grease or fat, even a tiny speck, can prevent the egg whites from whipping to stiff, stable peaks. Consider wiping your bowl with a little lemon juice or vinegar to ensure it’s spotless.
• Cooling is Crucial: Patience is a virtue in baking! Ensure both your cake layers and the filling are completely cooled to room temperature before you begin assembling the cake. Attempting to frost or fill a warm cake will cause the meringue to melt and the cake to potentially collapse.
• Storing Your Cake: Lady Baltimore cake is best enjoyed fresh. Store any leftovers loosely covered at room temperature for up to 2 days. For longer storage, you can refrigerate it, but bring it back to room temperature before serving for the best flavor and texture.

Nutrition Information

The following nutrition facts are an approximation per serving (1 slice) based on the ingredients listed:

• Serving Size: 1 slice
• Calories: 830 kcal
• Carbohydrates: 144 g
• Protein: 12 g
• Fat: 25 g
• Saturated Fat: 16 g
• Monounsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 43 mg
• Sodium: 138 mg
• Fiber: 3 g
• Sugar: 112 g

Please note: Nutrition information is automatically calculated and should be used as an approximation only. Actual values may vary based on ingredient brands and preparation methods.