Mrs. Lee’s Cake
from The Robert E. Lee Family Cooking and Housekeeping Book by Anne Carter Zimmer
This cake is perfectly sweet, with a touch of tartness from the orange and lemon and the cake melts in your mouth!
Recipe is half the original.
Yield: 3 layer cake
6 eggs separated
1 ½ cup sugar
1 ½ cup flour
Non-Icing ingredients [sic]
2 cups confectioner’s sugar
4 Tablespoons orange juice, plus 1 tablespoon rind
4 teaspoons lemon juice plus 1 tablespoon rind
Preheat oven to 350.
Grease and flour bottoms only of layer pans. Beat egg yolks until light. Add sugar gradually, beating until very light. Fold in flour, then fold in beaten egg whites.
Bake about 20 minutes for 3 layers, less time for more, thinner layers.
Non-Icing or Orange/Lemon Glaze: Put confectioner’s sugar in a bowl. Add juices of oranges and lemons together with the pulp. Stir until perfectly smooth, then spread it over the cakes layers as you would jelly, until the whole of the sugar is used up.