General Robert E. Lee Cake

• 2 cups all-purpose flour
• 1/2 teaspoon cream of tartar
• 1 1/2 teaspoons baking powder
• 8 eggs, separated
• 2 cups sugar
• 2 teaspoons grated lemon rind
• 2 tablespoons lemon juice
• Dash of salt
• 1/4 cup flaked coconut

1. Sift together first 3 ingredients; set aside. Beat egg yolks in a large mixing bowl until thick and lemon colored; gradually add sugar, beating well after each addition. Stir in lemon rind and juice.
2. Combine egg whites (at room temperature) and salt; beat until soft peaks form. Fold into egg yolk mixture alternately with flour mixture.
3. Spoon batter into 2 greased and floured 9-inch round cake pans. Bake at 325u0b0 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Split layers horizontally.
4. Spread Lemon Jelly Filling between layers. Chill 30 minutes. Spread top and sides of cake with Lemon-Orange Frosting, and sprinkle with coconut.

flour, cream of tartar, baking powder, eggs, sugar, lemon rind, lemon juice, salt, flaked coconut

Taken from www.myrecipes.com/recipe/general-robert-e-lee-cake (may not work)