Robert E Lee CakeFrom 55to64 8 years ago
- WHITE butter cake shopping list
- 1 3/4 cups sifted cake flour shopping list
- 2 teaspoons baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup unsalted butter, at room temperature shopping list
- 1 cup granulated white sugar, divided shopping list
- 2 large eggs, separated shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1/2 cup milk shopping list
- 1/8 teaspoon cream of tartar shopping list
- lemon curd shopping list
- 5 egg yolks shopping list
- 1 cup sugar shopping list
- 4 lemons, zested and juiced shopping list
- 1 stick butter, cut into pats and chilled shopping list
- WHITE MOUNTAIN icing shopping list
- 4 large egg whites shopping list
- 1/2 cup light corn syrup shopping list
- 1 cup granulated sugar shopping list
- 4 tablespoons water shopping list
- 2 teaspoon vanilla extract shopping list
- i bag flaked coconut shopping list
How to make it
- MAKE WHITE BUTTER CAKE
- Separate the eggs, placing the yolks in one bowl and the whites in another.
- In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.
- Beat the butter until soft (about 1-2 minutes).
- Add 3/4 cup of the sugar and beat until light and fluffy, about 2-3 minutes.
- Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl.
- Add the vanilla extract and beat until combined.
- Using a spatula, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
- In a clean bowl beat the egg whites until foamy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
- With a spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cakes in their pans on a wire rack for 10 minutes. Remove from pans and let cool completely.
- MAKE LEMON CURD
- Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
- Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
- Measure citrus juice and if needed, add enough cold water to reach 1/3 cup.
- Add juice and zest to egg mixture and whisk smooth.
- Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. The bowl should fit on top of saucepan without touching the water.
- Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
- Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
- Pour mixture into a clean bowl, cover with plastic wrap or a piece of parchment placed directly on top of the curd.
- Refrigerate until thick or up to 2 weeks.
- MAKE WHITE MOUNTAIN ICING
- Combine sugar, corn syrup and water in a heavy bottomed 2 to 3 quart saucepan.
- Cover and heat to a rolling boil over medium heat. Uncover and cook, without stirring, to 242°F on a candy thermometer. Cooking time can take up to ten minutes.
- Beat egg whites in a medium bowl just until stiff peaks form.
- Reduce speed to medium and while beating constantly, very slowly pour hot syrup in a steady, thin stream into the egg whites.
- Add the vanilla and continue beating at high speed for about 10 minutes until stiff peaks form and icing is cool to the touch.
- Place one layer of cake on a serving platter.
- Place waxed or parchment paper around the outside edges of the cake to catch the icing that drips.
- Spread the lemon curd on top of the cake to within 1/2 inch of the edge of the cake.
- Place second layer, bottom side up, on top of the lemon curd.
- Cover cake with icing.
- Top icing with coconut. Be generous!
- NOTE: Be careful when making the icing. sugar syrup is very hot and will stick to your skin if spilled. If you are concerned, keep a bowl of ice water nearby.
The Cook55to64 River Forest, IL
The Rating9 people
Heavenly, divine, splendid!! What a simply wonderful Cake! It's one of my favorites too! :)rosemaryblue in CollegeTown loved it
OH yummy...definitely a 5 star!stacyann in Ridgeland loved it
Nice Name, Very nice recipe. I have a friend in Vernal, Utah His name is: Robert E. Lee. I emailed this recipe to him. He will get a kick out of that,LOL You got my 5 :)kimberry in Mesa loved it