Robert E Lee’s Beloved Cake
I have a small info that I think is accurate about Robert E. Lee’s favorite cake. This recipe is from my grandmother on my mother’s side and they were being from Richmond and Norfolk regions. The details that I have is that his spouse Mary Custis Lee presented this cake upon his would like. Mary Custis was also the terrific granddaughter of Martha Washington who inherited Typical George Washington’s memorabilia. Also in truth, the recipe is suppose to be in the aged book “Housekeeping in Previous Virginia” by Marion Cabell Tyree edited in Richmond in the late 1870’s. I do not have this book but just my grandmother’s hand composed recipe. Superior Luck.
Robert E. Lee’s Favored Cake
- 10 eggs, separated
- 1 pound of sugar or 4 cups of sugar
- 1/2 pound of flour or 4 cups
- Rind of 1 lemon
- Juice of just one lemon
Conquer egg yolks until eventually thick. Sift sugar and include to eggs defeat properly. Incorporate lemon rind, lemon juice and flour. Conquer the whites of only 8 eggs and when rigid, meticulously fold into batter. Bake in 2 jelly tins 12 by 18 inches at 350 levels for around 40 minutes. (You may well have to modify the measurement of these previously mentioned cake pans. I use three 9 inch cake pans and minimize my cooking time approximately 5-10 min. Check cooking time intently).
Filling
- Whites of 2 eggs
- 1 pound of sugar or 4 cups of sugar
- Juice and rind of 1 orange
Defeat the whites of 2 eggs to a froth. Insert sugar, orange rind and juice. Mix until eventually easy. Unfold on cakes prior to completely chilly. Put one on prime of a different.
