May. 6th 03:15 PM 2685 Views 0 Reviews
A very old recipe. Said to have been a favorite of General Robert E. Lee
3 1/2 cups sifted flour - 2 cups sugar - 3 1/2 tsp. baking powder - 1 tsp. vanilla - 1 cup milk
1/2 tsp. salt - 1 cup butter - 8 egg whites
Preheat oven to 375 degrees. Grease, then line with waxed paper the bottoms of four 9-inch pans which should be 1 1/2 inches deep. Sift flour with baking powder and salt. Cream butter with sugar until light and fluffy. Add vanilla. Blend in milk and flour alternately in fourths. Beat egg whites until they form stiff peaks. (Use a large mixing bowl.) Gently fold batter into egg whites. Turn into pans. Bake about 15-20 minutes or until done. Cool. Fill and frost using the following recipes:
8 egg yolks - 1 1/4 cups sugar - 1 cup finely chopped raisins - 1 cup chopped pecans
1/2 cup butter - 1 cup grated coconut - 1 cup candied cherries, cut up - 1/3 cup whiskey
1n a saucepan, beat egg yolks slightly. Cook with sugar and butter over low heat, stirring until slightly thickened. Add remaining ingredients. Cool. Spread between cake layers.
2 1/2 cups sugar - 1/8 tsp. salt - 1/3 cup dark corn syrup - 2/3 cup water - 2 egg whites
1 tsp. vanilla
In a saucepan, combne sugar, salt, corn syrup and water. Cook over low heat, sitrring until
sugar dissolves. Bring to a boil uncovered. Do not stir. In a small bowl, with electric mixer at high speed, beat egg whites unitl foamy; add 3 tbsp. of syrup mixture, and continue beating until stiff but not dry. Boil rest of syrup until it spins thread from spoon. Pour syrup over egg whites, beating until frosting loses gloss and holds shape. Add vanilla. Frost cake.
(Taken from 'Franklin County Cooks Sweets' - Published by Franklin Co. Historical Society)