Robert E. Lee Cake
By Paulette Van deZande, who has been baking the Wake Audubon treats at our monthly meetings for decades.
My aunt gave me this recipe in 1948 telling me it was the best of several recipes for Robert E Lee cake. This one is so good I have never tried any other. It is called Robert E Lee cake because it was always said to be the general’s favorite cake. It is certainly mine as well.
Some years ago my son, Dennik, called me and said he had won a blue ribbon in the LA County Fair for the cake so I entered in it the NC State Fair the same year and I won a blue ribbon also. Later I won a blue ribbon in the LA County Fair. Then I entered it in the NC egg council contest and I won the top prize of with the cake of $100. It’s good and easy to make.
Robert E. Lee Cake
Cooks note: needs to be made 2-3 days prior to serving!
Cake:
9 egg yolks
2 1/8 cups sugar
½ tsp salt
1 Tbsp lemon juice freshly squeezed
2 cups flour
9 egg whites, stiffly beaten but not dry
Beat egg yolks very light, and then slowly beat in sugar. Add salt and lemon juice, stir in well. With spoon carefully stir in stiffly beaten egg whites. Carefully fold in sifted flour. Mix thoroughly but lightly. Pour into 3 ungreased 9 inch cake pans. Bake at 325 degrees for 25-30 minutes.
Filling:
3 lemons
6 oranges
3 cups sugar
1 cup shredded coconut (shredded is good)
Zest and juice all the fruit and mix together the collected zest and juice (if fruit is not juicy more may be added). Add sugar and coconut, stir well. Let stand until sugar is dissolved, stirring occasionally. Put this mixture between layers and on top of the cake. Let stand 2-3 days until juice soaks into cake. Sprinkle top with dry coconut. Garnish with orange slices and mint leaves, or flower blossoms.
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