Robert E. Lee Cake

Recipe Ingredients

9		Eggs - separated, room temp
1 1/2 cups	297g / 10oz	Sugar
2 cups	125g / 4.4oz	All-purpose flour - sifted
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Lemon juice
3		Lemons, peel of - grated
5		Oranges, peel of - grated
1/2 cup	118ml	Lemon juice (3-4 lemons)
2 cups	474ml	Orange juice (6-8 oranges)
1 1/2 cups	297g / 10oz	Sugar
1 1/2 cups	139g / 4.9oz	Coconut - shredded

Recipe Instructions

Preheat oven 350F. Spray 3 (8 inch) round cake pans with vegetable cooking spray.

In large bowl, beat egg whites until they hold stiff but moist peaks.

In large bowl, beat egg yolks until lemon colored and very light. Slowly beat in 1 1/2 cups sugar. Fold in egg whites. Gently fold in flour, salt and 1 tablespoon lemon juice, mixing only enough to blend in flour. Divide batter equally among prepared pans.

Bake in preheated oven 35-45 minutes or until a wooden pick inserted into center comes out clean.

In a medium size bowl, combine citrus peels and juices, 1 1/2 cups sugar, and 1 cup of coconut. Stir mixture to dissolve sugar.

Remove cake layers from pans to trays. Spoon citrus mixture over tops of warm layers; cool.

Stack layers on a serving plate. Let stand several hours before serving to allow cake to absorb liquid. To serve, sprinkle with remaining 1/2 cup coconut.

Source:
Michael Lomonaco

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