Robert E. Lee Cake
List of Ingredients
2 cups sifted all-purpose flour
1 tsp. baking powder
Dash of salt
8 egg yolks
2 cups sugar
2 tsps. grated lemon peel
1/4 cup lemon juice
8 egg whites
Lemon filling:
6 egg yolks
1 cup sugar
1 tbsp. grated lemon peel
3/4 cup lemon juice
1/3 cup butter or margarine
Lemon-Orange Frosting:
1/4 cup softened butter or margarine
6 cups sifted confectioners' sugar
1 egg yolk
2 tbsps. lemon juice
1/4 cup orange juice
1/4 cup grated orange peel
2 tsp. grated lemon peelRecipe
Prepare Cake:
Heat oven to 350*.
Grease and flour two 9x1-1/2 inch layer cake pans.
Sift flour, baking powder and salt together.
Beat egg yolks until foamy.
Add sugar gradually, beating continuously until thick and pale yellow.
Reduce speed.
Beat in lemon peel and juice.
Beat in flour mixture gradually.
Beat whites until stiff peaks form.
Fold yolk mixture into whites
Pour into pans.
Bake 20 minutes or until cakes test done.
Cool in pans on wire racks 10 minutes.
Remove from pans. Cool cakes
Prepare filling:
Mix egg tolks, sugar, lemon peel and juice in heavy saucepan.
Cook over low heat, stirring constantly, until sugar dissolves.
Add butter or margarine; cook, stirring constabtly, until smooth and very thick.
Do not boil. Cool
Prepare Frosting:
Cream butter or margarine in small bowl.
Stir in confectioner's sugar, 1 cup at a time; stir in egg yolk and lemon juice..
Beat in enough orange juice to make a spreadable consistency.
Stir in orange and lemon peels.
Assemble Cake:
Cut layers horizontally into halves and spread filling between them.
frost cake.
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