MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Robert E. Lee Cake
 Categories: Cakes, Desserts, Citrus
      Yield: 8 servings

MMMMM--------------------ROBERT E. LEE CAKE---------------------------
      2 c  A-P flour; sifted
    1/2 ts Cream of tartar
  1 1/2 ts Baking powder
      8 lg Eggs; separated, room temp
      2 c  Granulated sugar
      1 tb Grated lemon zest
    1/4 c  Fresh-squeezed lemon juice

MMMMM--------------------------FILLING------------------------------
      3 tb Grated lemon zest
    1/2 c  Fresh-squeezed lemon juice
  1 1/2 c  Granulated sugar
      6 tb Butter
      3 lg Eggs; lightly beaten

MMMMM------------------LEMON-ORANGE FROSTING--------------------------
    1/4 c  Butter; room temp
      1 tb Grated lemon zest
      4 tb Grated orange zest
      2 tb Fresh-squeezed lemon juice
      6 c  Powdered sugar; sifted
    1/4 c  Fresh squeezed orange juice

  Set oven @ 350°F/175°C. Grease and flour two 9" cake
  pans.

  In a medium bowl, sift together flour, cream of tartar,
  and baking powder; set aside.

  In a large bowl, beat beat egg yolks until very thick
  and creamy. Gradually add sugar, a few tablespoons at a
  time, and continue beating until mixture is smooth and
  pale yellow. Stir in lemon zest and lemon juice; gently
  fold in the flour mixture until well incorporated.

  In a large bowl of your electric mixer, beat egg whites
  until stiff peaks form. Fold 1/3 of the beaten egg
  whites into the egg yolk batter, then fold in remaining
  egg whites until no streaks remain.

  Spoon batter into prepare cake pans. Bake approximately
  20 to 25 minutes or until cake begins to pull away from
  sides of the pan. Remove from oven and let cool 10
  minutes in the pan. Loosen edges with a knife and turn
  out onto wire cooling racks to finish cooling.

  LEMON FILLING INSTRUCTIONS: In a medium saucepan over
  medium-high heat, combine lemon zest, lemon juice, and
  sugar. Bring just to a boil; reduce heat to medium-low
  and simmer 5 minutes. Add butter and stir until it has
  melted. Remove from heat and let mixture cool to room
  temperature.

  When cool, beat eggs into the lemon-sugar mixture until
  well blended. Return to heat and cook, stirring
  constantly, 10 to 15 minutes or until mixture thickens
  and coats a spoon. Remove from heat.

  Cool in refrigerator until ready to use.

  LEMON-ORANGE FROSTING: In a medium bowl, beat butter
  until it has the appearance of thick cream. Beat in the
  lemon zest, orange zest, and lemon juice. Stir in the
  powdered sugar and orange juice, a little at a time;
  continue beating until mixture is very smooth (stir in
  enough orange juice to make a spreadable frosting).

  When cake is completely cool, with a long-blade serrated
  knife, cut each layer horizontally in half to make four
  (4) layers.

  Spread Lemon Filling between layers of the cooled cake.
  To keep cake from sliding to one side, insert a long
  wooden skewer into the middle and all the way to the
  bottom. Spread Lemon-Orange Frosting on sides and top of
  the cake.

  Store cake in the refrigerator until serving time.

  RECIPE FROM: https://whatscookingamerica.net

  Uncle Dirty Dave's Archives

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