Lee Cake

Ingredient :

Cake :
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 dash salt
8 Egg yolks
2 cups sugar
2 teaspoons grated lemon peel
1/4 cup lemon juice
8 Egg whites

Lemon Filling
6 Egg yolks
1 cup sugar
1 tablespoon grated lemon peel
3/4 cup lemon juice
1/2 cup butter or margarine

Lemon Orange Frosting :
1/4 cup softened butter or margarine
6 cups sifted confectioners' sugar
1 Egg yolk
2 tablespoons lemon juice
1/4 cup orange juice
1/4 cup grated orange peel
2 teaspoons grated lemon peel

Method :

Prepare cake

Heat oven to 350 degrees.

Grease and flour two 9x1 1/2 inch layer-cake pans.

Sift flour, baking powder and salt together.

Beat egg yolks until foamy.

Add sugar gradually, beating continuously until thick and pale yellow.
Reduce speed. Beat in lemon peel and juice. Beat in flour mixture
gradually.

Beat whites until stiff peaks form. Fold yolk mixture into whites.

Pour into pans.

Bake 20 minutes or until cakes test done.

Cool in pans on wire racks 10 minutes.

Remove from pans. Cool cakes.

Prepare Filling :

Mix egg yolks, sugar, lemon peel and juice in heavy saucepan.

Cook over low heat, stirring constantly, until sugar dissolves.

Add butter; cook, stirring constantly, until smooth and very thick.

Do not boil. Cool.

Prepare Frosting :

Cream butter in small bowl. Stir in confectioners' sugar, 1 cup at a
time; stir in egg yolk and lemon juice. Beat in enough orange juice to
make a spreadable consistency. Stir in orange and lemon peel.

Assemble Cake :

Cut layers horizontally into halves and spread filling between them.

Frost cake.