General Robert E. Lee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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