Robert E. Lee Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake
9 eggs separated
2 cups sugar
2 cups flour, sifted
½ teaspoon salt
1 tablespoon fresh lemon juice
Filling
Juice of 2 lemons
Juice of 3 oranges
2 cups sugar
Grated zest of 1 lemon and 1 orange
1 cup fresh grated coconut
Note: You may choose to add some additional orange and lemon juice as this cake will act as a sponge to soak up the juices readily. I also add extra zest as we like this cake a bit tangy and tart.
Special utensils:
3 (8-inch) cake pans, either with removable
bottoms or lined with parchment paper
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Directions: |
Directions:Beat egg yolks until uniform yellow and slowly beat in sugar. Beat the egg whites until well whipped, but not stiff. Fold egg whites carefully and gently into egg yolk mixture, adding a little at a time until all egg whites are mixed with the egg yolk mixture. Sift flour and salt together. Gently fold flour mixture into egg mixture until uniform. Stir in lemon juice. Pour into 3 ungreased layer cake pans. Bake at 300° for 25 to 30 minutes or until golden brown. Allow to cool on racks, then carefully remove layers. (Layers may tear if not completely cool.)
Filling
Mix lemon and orange juice with sugar. Add some grated coconut (reserving some for the top of the cake). Add zest and blend. Assemble cake by putting filling between layers and over the top. Refrigerate 30-40 hours to allow topping to distribute throughout cake. |
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Number Of
Servings: |
Number Of
Servings:10 to 15 |
Personal
Notes: |
Personal
Notes: This was General Lee's favorite cake which his wife, Mary Anna Randolph Custis (Martha Washington's great-granddaughter), often prepared for him. It contains no fat (other than the coconut) and very little salt. In the 1800's availability of citrus fruits and coconuts was limited, so this was probably a great treat, especially at Christmas.
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