Recipe

Robert E Lee Cake Recipe

	55to64 / All my dishes 1 year, 3 months ago There are a lot of versions of this old Southern specialty. This is mine. Basically, it's my favorite white butter cake layered with lemon curd and topped with a marshmallow like frosting and lots of coconut. This was my Kentucky father's favorite cake.... More Prep:45m Cook:45m Servings:12	55to64
	company birthday

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Ingredients

WHITE BUTTER CAKE

1 3/4 cups sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated white sugar, divided

2 large eggs, separated

1 teaspoon pure vanilla extract

1/2 cup milk

1/8 teaspoon cream of tartar

LEMON CURD

5 egg yolks

1 cup sugar

4 lemons, zested and juiced

1 stick butter, cut into pats and chilled

WHITE MOUNTAIN ICING

4 large egg whites

1/2 cup light corn syrup

1 cup granulated sugar

4 tablespoons water

2 teaspoon vanilla extract

i bag flaked coconut

Directions

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.

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Comments

rosemaryblue 1 year, 3 months ago said:
Heavenly, divine, splendid!! What a simply wonderful Cake! It's one of my favorites too! :)

stacyann 1 year, 3 months ago said:
OH yummy...definitely a 5 star!

kimberry 1 year, 3 months ago said:
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 :)

mjcmcook 1 year, 3 months ago said:
Hello...
This cake sounds so "5"FORK!!!!! Amazing, and well worth the time and Love that it takes to make it!
Thank-you so much for sharing.
~*~ mjcmcook ~*~

ahmed1 1 year, 3 months ago said:
Sounds really delicious Zena...

tilgidh 1 year, 3 months ago said:
This cake will go over great in these here parts. A must for the local guest. *5*

Thank you for sharing!

Tilgidh

Note: Thank you for all of the work that you put in to posting this one.

knoxcop 1 year, 3 months ago said:
This sounds delicious! Lots of steps, but most surely worth it!--Kn0x--

jennywren 1 year, 3 months ago said:
Sounds divine.Thanks.

shepherdrescue 1 year, 3 months ago said:
I think the old cake recipes are the best! Yum!

momo_55grandma 1 year, 1 month ago said:
Great recipe love it thanks

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