MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Robert E. Lee Cake
Categories: Cakes, Desserts, Citrus
Yield: 8 servings
MMMMM--------------------ROBERT E. LEE CAKE---------------------------
2 c A-P flour; sifted
1/2 ts Cream of tartar
1 1/2 ts Baking powder
8 lg Eggs; separated, room temp
2 c Granulated sugar
1 tb Grated lemon zest
1/4 c Fresh-squeezed lemon juice
MMMMM--------------------------FILLING------------------------------
3 tb Grated lemon zest
1/2 c Fresh-squeezed lemon juice
1 1/2 c Granulated sugar
6 tb Butter
3 lg Eggs; lightly beaten
MMMMM------------------LEMON-ORANGE FROSTING--------------------------
1/4 c Butter; room temp
1 tb Grated lemon zest
4 tb Grated orange zest
2 tb Fresh-squeezed lemon juice
6 c Powdered sugar; sifted
1/4 c Fresh squeezed orange juice
Set oven @ 350°F/175°C. Grease and flour two 9" cake
pans.
In a medium bowl, sift together flour, cream of tartar,
and baking powder; set aside.
In a large bowl, beat beat egg yolks until very thick
and creamy. Gradually add sugar, a few tablespoons at a
time, and continue beating until mixture is smooth and
pale yellow. Stir in lemon zest and lemon juice; gently
fold in the flour mixture until well incorporated.
In a large bowl of your electric mixer, beat egg whites
until stiff peaks form. Fold 1/3 of the beaten egg
whites into the egg yolk batter, then fold in remaining
egg whites until no streaks remain.
Spoon batter into prepare cake pans. Bake approximately
20 to 25 minutes or until cake begins to pull away from
sides of the pan. Remove from oven and let cool 10
minutes in the pan. Loosen edges with a knife and turn
out onto wire cooling racks to finish cooling.
LEMON FILLING INSTRUCTIONS: In a medium saucepan over
medium-high heat, combine lemon zest, lemon juice, and
sugar. Bring just to a boil; reduce heat to medium-low
and simmer 5 minutes. Add butter and stir until it has
melted. Remove from heat and let mixture cool to room
temperature.
When cool, beat eggs into the lemon-sugar mixture until
well blended. Return to heat and cook, stirring
constantly, 10 to 15 minutes or until mixture thickens
and coats a spoon. Remove from heat.
Cool in refrigerator until ready to use.
LEMON-ORANGE FROSTING: In a medium bowl, beat butter
until it has the appearance of thick cream. Beat in the
lemon zest, orange zest, and lemon juice. Stir in the
powdered sugar and orange juice, a little at a time;
continue beating until mixture is very smooth (stir in
enough orange juice to make a spreadable frosting).
When cake is completely cool, with a long-blade serrated
knife, cut each layer horizontally in half to make four
(4) layers.
Spread Lemon Filling between layers of the cooled cake.
To keep cake from sliding to one side, insert a long
wooden skewer into the middle and all the way to the
bottom. Spread Lemon-Orange Frosting on sides and top of
the cake.
Store cake in the refrigerator until serving time.
RECIPE FROM:
https://whatscookingamerica.net
Uncle Dirty Dave's Archives
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