Lemon Rain­bow Layer Cake

Look out for paste food colours rather than reg­u­lar liq­uid colours – you only need to add a dot to give a re­ally in­tense colour.

Woman's Weekly (UK) - - Cookery -


For The Cake:

✱ 5 large eggs

✱ 300g (10oz) mar­garine

(we used Stork)

✱ 300g (10oz) golden caster sugar

✱ 300g (10oz) self-rais­ing flour

✱ Finely grated zest of 1 lemon

✱ 2tbsp lemon juice

✱ Red, pink, yel­low and blue paste colour (we used Rain­bow Dust ProGel Food Colour­ing, from ama­zon.co.uk or Hob­by­craft)

For The Fill­ing & Frost­ing:

✱ 5tbsp lemon curd

✱ 150g (5oz) un­salted but­ter

✱ 300g (10oz) ic­ing sugar

✱ 125g (4oz) full-fat cream cheese

✱ 100g (3½oz) sugar sprin­kles

You Will Need:

✱ 1 cake top­per (we used Meri Meri Shoot­ing Star Cake Top­per from ama­zon.co.uk and John Lewis)

✱ Wil­ton Easy Layer Cake Pan Set (from Lake­land) or

5 x 15cm (6in) cake tins

1 Grease and base line the cake tins. Heat the oven to 180°C or Gas Mark 4. Put the but­ter, sugar, eggs and flour in the bowl of a free­stand­ing mixer with the lemon zest and juice. Mix to­gether un­til smooth.

2 Take five bowls and evenly di­vide the mix­ture be­tween them. add a dot of red paste colour to one, pink to an­other, yel­low to an­other and two dots of yel­low colour with a dot of red paste for the or­ange layer, and a dot of blue. Stir each one to evenly mix in the colour.

3 Bake for 15 mins or un­til a skewer in­serted in the cen­tre comes out clean. up­turn the cakes, re­move from tins, cool.

4 whizz the but­ter and ic­ing sugar to­gether in a pro­ces­sor or mixer un­til smooth and well com­bined, add the cream cheese and pulse for just a few sec­onds to mix in.

5 Put the green cake on a stand, spread over 1tbsp lemon curd. layer up the coloured cakes with lemon curd in be­tween.

6 Spread a thin layer of frost­ing over the sides of the cake and chill for 10 mins. Spread a thicker layer around the cake sides. Tip the sprin­kles down the cen­tre of some bak­ing parch­ment. lift the cake, hold­ing it by the top and base, then roll the sides in the sprin­kles to cover. Put on a serv­ing plate.

7 Spread rest of the frost­ing on top of the cake. Fin­ish by push­ing in the cake top­per.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.