Robert E. Lee Cake
Source of Recipe
2 Dollar Complete Meals
List of Ingredients
2 Tbsp. butter, softened
2 Tbsp. flour plus 2 c. flour,
sifted before measuring
1 tsp. baking powder
1/8 tsp. salt
8 egg yolks
2 c. sugar
1/4 c. strained fresh lemon
juice
2 tsp. finely grated fresh
lemon peel
8 egg whites
Recipe
Preheat oven to 350 degrees. Grease and flour 2 deep
(9-inch)
layer pans, using the butter and 2 tablespoons of flour.
Invert pans and rap sharply to remove excess flour. Combine
2
cups sifted flour, baking powder and salt and sift together
onto a plate. Set aside.
In a deep bowl, beat the egg yolks and 2 cups sugar for
4 to 5 minutes or until mixture is thick enough to fall back
into bowl in a slowly, dissolving ribbon. Beat in 1/4 cup
lemon juice and lemon peel. Then add flour mixture about 1/2
cup at a time, beating well after each addition. Beat egg
whites until stiff. Scoop over batter and fold them together
gently, but thoroughly.
Pour batter in pans, smoothing tops. Bake in middle of
oven for about 20 minutes or until toothpick inserted in
middle
comes out clean. Make sure cake is done because it falls
very
easily. Let cakes cool in the pans about 5 minutes, then
turn
onto wire racks to cool to room temperature. If you don't
have
deep layer pans, you may use 3 regular cake pans.
Filling:
6 Tbsp. unsalted butter, cut
in 1/4-inch bits
3/4 c. sugar
3/4 c. strained fresh lemon
juice
6 egg yolks
4 tsp. finely grated lemon
peel
Meanwhile, prepare the filling. Combine butter, sugar,
lemon juice and 6 egg yolks in a heavy 2 quart saucepan.
Stirring constantly, cook over lowest heat possible until
mixture thickens enough to coat back of spoon very heavily.
Make sure mixture doesn't boil or yolks will curdle. Scrape
filling into a bowl and add the lemon peel. Let cool to room
temperature.
Frosting:
4 Tbsp. butter, softened
3 1/2 c. (1 lb.) powdered
sugar
1/4 c. strained fresh orange
juice plus 2 Tbsp. strained
fresh lemon juice
1 egg yolk
1/4 c. finely grated fresh
orange peel
2 tsp. finely grated lemon
peel
When cake and filling are cool, make frosting. Cream
butter until light and fluffy. Beat in about 1 cup sugar,
then
add 2 tablespoons juice mixture. Repeat 2 more times until
sugar and juice are used up. (You may want to reduce the
amount of juice used; if it seems too thick, add rest.) Mix
in
egg yolk, orange peel and lemon peel.
To assemble cake, cut layers in half horizontally.
(Omit if you make 3 layers.) Spread 1/3 of filling on layer;
top with another layer and repeat twice. Smooth on remaining
frosting. Transfer carefully to a large cake dish.
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