Robert E Lee Cake Recipe

How to make it

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• 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.
• ASSEMBLY
• 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.