ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

General Robert E. Lee Cake

Yield one 4-layer cake

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1 1/2 teaspoons baking powder
  • 8 eggs, separated
  • 2 cups sugar
  • 2 teaspoons grated lemon rind
  • 2 tablespoons lemon juice
  • Dash of salt
  • Lemon Jelly Filling
  • Lemon-Orange Frosting
  • 1/4 cup flaked coconut

How to Make It

  1. Sift together first 3 ingredients; set aside. Beat egg yolks in a large mixing bowl until thick and lemon colored; gradually add sugar, beating well after each addition. Stir in lemon rind and juice.

  2. Combine egg whites (at room temperature) and salt; beat until soft peaks form. Fold into egg yolk mixture alternately with flour mixture.

  3. Spoon batter into 2 greased and floured 9-inch round cake pans. Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Split layers horizontally.

  4. Spread Lemon Jelly Filling between layers. Chill 30 minutes. Spread top and sides of cake with Lemon-Orange Frosting, and sprinkle with coconut.

Oxmoor House Homestyle Recipes