Cake Recipes
General Robert E. Lee Cake
Ingredients
Cake
- 2 cups sifted all-purpose flour
- 1/2 teaspoon cream of tartar
- 1 1/2 teaspoons baking powder
- 8 eggs, separated
- 2 cups granulated sugar
- Grated rind and juice of 1 lemon
- Dash of salt
Lemon Jelly Filling
- 6 egg yolks
- 2 cups granulated sugar
- Grated rind of 2 lemons
- Juice of 4 lemons
- 1/2 cup butter
Lemon-Orange Frosting
- 1/4 cup butter
- 6 cups confectioners' sugar, sifted
- 1 egg yolk
- 2 tablespoons lemon juice
- 3 to 4 tablespoons orange juice
- Grated rind of 1 lemon
- Grated rind of 2 oranges
Instructions
- Cake: Grease and flour four 9-inch cake pans.
- Sift together flour, cream of tartar and baking powder four times. Beat egg yolks with a rotary or electric beater until very thick, light and creamy. Add the sugar, a few tablespoons at a time, and continue beating until mixture
is smooth and pale yellow. (This is a sponge cake, essentially, so thorough beating is imperative.) Stir in lemon rind and lemon juice.
- Beat egg whites and salt until egg whites stand in peaks. Fold into egg yolk mixture alternately with the flour until well mixed.
- Spoon into cake pans and bake in a preheated 325 degree F oven 20 to 25 minutes or until cake begins to pull away from sides of pans.
- Loosen edges with a knife and turn out on cake racks to cool while you prepare the Lemon Jelly Filling and Lemon-Orange Frosting.
- Lemon Jelly Filling: Mix egg yolks with sugar, lemon rind and lemon juice
and cook over boiling water, stirring constantly, until sugar dissolves.
- Add butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick.
- Cool, then spread between layers of cooled cake.
- Lemon-Orange Frosting: Beat or work butter until it has the appearance of
thick cream. Stir in confectioners' sugar, a little at a time, and continue working until mixture is very smooth.
- Beat in egg yolk and lemon juice.
- Stir in enough orange juice to make a spreadable frosting, then add grated lemon and orange rind.
- Spread on sides and top of cake.