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    Robert E Lee Cake

    Source of Recipe


    List of Ingredients

    9 eggs, separated, room temperature
    1 1/2 cups sugar
    2 cups sifted all-purpose flour
    1/2 tsp salt
    1 tblsp lemon juice
    grated peel of 3 lemons
    grated peel of 5 oranges
    1/2 cup lemon juice (about 3-4 lemons)
    2 cups orange juice (about 6-8 oranges)
    1 1/2 cups sugar
    1 1/2 cups shredded coconut


    Preheat oven 350 degrees. 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. Makes 1 (8
    Inch) layer cake.




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