Lemon Layer Cake

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Beat the yolks well together.
  2. Add seven whites beaten until stiff, the sugar, the rind of two lemons and the juice of one.
  3. Bake in separate layers in a moderate oven.
  4. Beat the remaining whites (3) and add to them gradually the icing sugar.
  5. Set aside sufficient to ice the outside of the cake.
  6. To the rest add the juice of the orange and half of the rind grated.
  7. Wait until the cake is nearly cold and then spread the layers with the mixture.
  8. Add a little lemon juice to the icing for the top and sides and spread it on as thickly as possible.
Original Text
Lemon Layer Cake 10 eggs 1 lb. sugar ¹⁄₂ lb. flour 2 lemons 1 orange 1¹⁄₄ lb. icing sugar Beat the yolks well together. Add seven whites beaten until stiff, the sugar, the rind of two[Pg 39] lemons and the juice of one. Bake in separate layers in a moderate oven. Beat the remaining whites (3) and add to them gradually the icing sugar. Set aside sufficient to ice the outside of the cake. To the rest add the juice of the orange and half of the rind grated. Wait until the cake is nearly cold and then spread the layers with the mixture. Add a little lemon juice to the icing for the top and sides and spread it on as thickly as possible.
Notes
—