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Robert E. Lee Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

2  cups  sifted all-purpose flour
1  teaspoon  baking powder
1  dash  salt
8    Egg yolks
2  cups  sugar
2  teaspoons  grated lemon peel
1/4  cup  lemon juice
8    Egg whites
6    Egg yolks
1  cup  sugar
1  tablespoon  grated lemon peel
3/4  cup  lemon juice
1/2  cup  butter or margarine
1/4  cup  softened butter or margarine
6  cups  sifted confectioners' sugar
1    Egg yolk
2  tablespoons  lemon juice
1/4  cup  orange juice
1/4  cup  grated orange peel
2  teaspoons  grated lemon peel

PREPARE CAKE: Heat oven to 350 degrees. 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 yolks, sugar, lemon peel and juice in heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Add butter; cook, stirring constantly, until smooth and very thick. Do not boil. Cool. PREPARE FROSTING: Cream butter in small bowl. Stir in confectioners' 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 peel. ASSEMBLE CAKE: Cut layers horizontally into halves and spread filling between them. Frost cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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