He was a really big idiot.
That said, George Armstrong Custer had balls of steel. He fought in both Bull Run and Gettysburg, never once loosing a gun or a colour. That's not saying he was a great guy, though. Many of his men wrote that their leader was a braggard and a bit stuffy. He carried a mirror everywhere with him - probably to make sure that each hair of his mustache was perfectly in place. It was during the end of his career when he got a bit messy. Namely the Battle of Little Big Horn.
Such a man deserves a really light and
air-head airy cake. One that reflects his Southern graces. And his golden mustache.
6 large eggs, separated
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 3/4 cups sugar, divided
1 teaspoon pure vanilla extract
1 can (400mL) of full fat coconut milk
1/2 teaspoon cream of tartar
1) Oil two 9 inch cake pans and set aside. Preheat the oven to 350 degrees.
2) In a medium mixing bowl, whisk together your flour, baking powder, baking soda, and salt.
3) In a large bowl, cream together your butter and sugar until really light and fluffy. Slowly add 1 1/2 cup of the sugar until incorporated, then mix in the egg yolks, one at a time, beating really well after each addition.
4) Alternately mix in the flour mixture and coconut milk with a wooden spoon in three batches, always ending with the flour. When it has just begun to incorporate, set aside.
5) Take your egg whites and pour them in your clean mixing bowl. Add the cream of tartar and the rest of the sugar and whip until you can form hard, glossy peaks. With a spatula, slowly and carefully fold the egg whites into your batter, making sure that the whites don't deflate. Do not overmix.
6) Divide the batter into your two cake pans, making sure to smooth the surface with your spatula. Bake for about 30 to 40 minutes, or until your tester comes out clean and the top of your cake springs back when pressed lightly in the center. Set out to cool.
3 large eggs
1/3 cup fresh lemon juice (2-3 lemons)
1 tablespoon lemon zest
3/4 cup sugar
4 tablespoons unsalted butter, at room temperature and cut into small cubes
1) In the top of your double boiler, heat up your egg, lemon juice, and sugar. Whisk until your mixer covers the back of your spoon and has reached a temperature of 160 degrees.
2) Take off the heat and add the butter, whisking to help everything melt together. Add the zest and let it cool.
3) Place it in the fridge with a piece of plastic wrap touching across the top (so you don't get an icky skin on it). Wait until it's really cool and thick before using it on your cake.
Cream Cheese Frosting
8 oz cream cheese
1 cup butter
1 to 2 tablespoon coconut milk (or regular milk)
about 2 cups of icing sugar (it all depends on how thick you'd like your frosting)
1) Cream your cream cheese, butter, and milk together until everything is light and creamy. Add the icing sugar in small batches until it's the right consistency for you. We used a really thin, not very sweet frosting, but the traditional is much much thicker. Experiment with the ingredients until you like what you see.
With a serrated knife, cut each cake layer in half horizontally. Carefully place one cake layer on your serving plate and spread with the frosting. Take another cake layer, spread about 1/3 of the lemon curd and sprinkle with about 2 tablespoons of coconut. Carefully flip the custard layer on top of the frosting layer. Continue with the next layers, stacking and filling with the lemon curd and frosting. Frost the top and sides of the cake with the frosting and then cover with coconut. Place in fridge until serving.