President Washington Pie (Layer Cake Version)
May 25, 2023
"It needs to set overnight. Why call it a pie when it’s actually a cake? Blame the equipment: In the mid-19th century, home cooks often baked layer cakes in pie tins. As a result, many referred to cakes baked in pie tins as “pies.” At one point, Washington Pie was so popular that shallow, round baking pans were often referred to as “Washington Pie plates.”"
- Serving Size: 1 (266.1 g)
- Calories 843
- Total Fat - 48.2 g
- Saturated Fat - 18.3 g
- Cholesterol - 1769.8 mg
- Sodium - 370.2 mg
- Total Carbohydrate - 74.4 g
- Dietary Fiber - 2.5 g
- Sugars - 52.6 g
- Protein - 29.2 g
- Calcium - 315.5 mg
- Iron - 5.5 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Preheat the oven to 350° F.
Prepare two round, shallow 8-inch pans (you can use pie tins if your cake pans have high sides) by coating them with butter and flour, then set aside. Separate the eggs.
In a medium mixing bowl, whisk together the yolks with sugar, lemon juice, and lemon zest.
Sift together the flour, salt and baking powder, then sift into the egg yolk mixture and beat until just combined.
In a separate bowl, whip the egg whites with a pinch of salt to soft stiff peaks.
Gently fold the egg whites into the rest of the ingredients.
Divide the mixture evenly into the prepared pans and bake for 25 minutes. The cakes will have risen slightly and will be lightly golden when finished.
Cool the layers completely, then spread the bottom layer with a thick, even layer of raspberry jam.
Top with the second layer, and dust lightly with confectioner’s sugar.
This cake is best served after it has sat overnight, serve with whipped cream.
No special items needed.