Can U Use Regular Flour In Place Of Cake Flower Robert E Lee’s Favorite Cake

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Robert E Lee’s Favorite Cake

I have some information that I believe is correct about Robert E. Lee’s favorite cake. This recipe is from my maternal grandmother and they were from the Richmond and Norfolk areas. The information I have is that his wife Mary Custis Lee provided this cake at his request. Mary Custis was also the great-granddaughter of Martha Washington, who inherited memorabilia from General George Washington. In fact, the recipe is said to be in an old book, “Housekeeping in Old Virginia” by Marion Cabell Tyree, published in Richmond in the late 1870s. I don’t have this book, only my grandmother’s handwritten recipe. Best of luck.

Robert E. Lee’s favorite cake

  • 10 eggs, separated
  • 1 pound of sugar or 4 cups of sugar
  • 1/2 pound of flour or 4 cups
  • Zest of 1 lemon
  • Juice of one lemon

Beat the egg yolks until thick. Sift the sugar and add to the eggs; mash well. Add lemon peel, lemon juice and flour. Beat the whites of only 8 eggs and carefully mix them into the dough. Bake in 2 12 x 18 inch jelly roll pans at 350 degrees for about 40 minutes. (You may need to adjust the size of these cake pans above. I use three 9-inch cake pans and cut the cooking time down to about 5-10 minutes. Keep a close eye on the cooking time).

Charging

  • Whites from 2 eggs
  • 1 pound of sugar or 4 cups of sugar
  • Juice and peel of 1 orange

Beat the whites of 2 eggs until foamy. Add sugar, orange peel and juice. Blend until smooth. Spread on cakes before they are completely cool. Place one on top of the other.

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