This delicious lemon flavoured creation will brighten any celebration.
For the cake flour, sift cornflour together with plain flour, specifically subtract 2 tbsp of plain flour from each cup of plain flour and replace with 2 tbsp of cornflour. In this case, subtract 8tbsp plain flour and replace with 8 tbsp of corn flour.
For the lemon sponge cake, pre-heat (fan forced) oven to 160°C. Line (do not grease) the four cake pans. Using a whisk, combine the cake flour, caster sugar, baking powder and salt into a large bowl, breaking up any lumps. Add the vegetable oil, egg yolks, water, lemon juice and zest to the dry ingredients. Gently combine the ingredients until just combined. Place egg whites and cream of tartar into mixing bowl of a stand mixer and whisk on high speed to soft peaks. Using a spatula, firstly fold in 1/3 of the egg whites into the cake batter. Once combined, add and gently fold the remaining egg whites to the cake batter. Divide the cake batter into four separate bowls (approximately 3 cups of batter per pan). Leave one portion of the cake batter uncoloured. Tint each of the remaining portions of cake batter with various shades of pink. Add a few drops of gel colour at a time and adjust to vary the intensity and shades of pink between the portions. Pour each of the cake batters into each of the four lined cake pans (1 pan per colour). Bake in the oven at 160C for approximately 35-45mins, or until a skewer comes out clean when tested. When done, remove from the oven and cool the cakes in the pans upside down on a cooling rack.
For the lemon curd chiboust cream, pre-soak the gelatin leaves by placing the leaves on a plate or in a bowl and cover with cold water. In a bowl over a pot of simmering water (double boiler), whisk together the lemon juice, sugar and eggs. Keep whisking and bring the mixture to 80°C, or until the mixture thickens. Carefully transfer the mixture to a mixing bowl of a stand mixer. Carefully squeeze water from the gelatin leaves and add the leaves to the mixture. Whisk the mixture together. While whisking, add the butter, a couple of cubes at a time. Keep whisking the mixture until the curd has cooled, bowl should be comfortable to the touch. Transfer the curd mixture to a shallow dish and cover with cling film, pressing the cling film to the surface of the curd. This prevents a skin from forming. Place in the fridge to chill. Bring to room temperature before using.
Raspberry Italian Buttercream (make in two batches i.e. halve the ingredients listed for each batch). Place 250g of the sugar and 100ml of water into a small saucepan. On a low heat, whisk sugar and water together until sugar has dissolved. Once dissolved, increase to a high heat and place a candy thermometer into the syrup. Do not mix the syrup. Boil the mixture until it reaches 121°C. Once the syrup reaches about 100°C, begin whisking the egg whites with a stand mixer. Once egg whites are at soft peaks, still whisking slowly add the remaining 50g of sugar. As soon as the syrup reaches 121°C, still whisking carefully pour the syrup into the egg whites. Keep whisking until the mixing bowl is comfortable to the touch (takes about 5-7 minutes). Once cooled, swap from the whisk attachment to a paddle attachment. Slowly beat in the softened butter, small pieces at a time and beating the mixture well between additions. The mixture will look runny and soup like but keep beating in the butter and it should thicken. Add a teaspoon of raspberry flavouring and gently combine 50g of freeze dried raspberries to the buttercream. Repeat steps 1-12 for second batch of buttercream.
Divide the buttercream into 4 separate bowls, 1 portion should be larger than the other 3.
Leave the larger portion of the buttercream uncoloured.
Tint each of the remaining portions of buttercream with various shades of pink. Add a few drops of gel colour at a time and adjust to vary the intensity and shades of pink between the portions. The shades should be similar to the shades of each cake layer.
Cover with cling film and leave in a cool spot (not the fridge) until needed.
Assembling and decorating the cake, remove the 4 cakes from their tins. Brush each layer with some lemon juice. Place and secure the darkest pink cake layer onto a cake board or cake stand on a cake turntable. Fit a piping bag with a Wilton round No. 12 nozzle and will the bag with a portion of the uncoloured buttercream. Pipe a ring of buttercream around the edge of the cake layer to create a border. Inside the buttercream border, spread and cover the cake layer with a thin layer of lemon curd chiboust cream. Place the next darkest shade of pink cake layer on top of the first layer and repeat steps 4-6 until the last (uncoloured) cake layer is assembled on top of the cake. Using an offset spatula and a cake scraper, gently crumb-coat the cake with a thin layer of uncoloured buttercream and set aside in the refrigerator for 10 minutes or until firm. Fit a piping bag with a Wilton 1M or 2D nozzle and fill the bag with the darkest shade of pink buttercream. Pipe a row of rosettes onto the bottom cake layer; the size of the rosettes should be roughly the same height as the cake layer. Repeat steps 9 and 10 with each of the colours, piping on the last top row of rosettes with the uncoloured buttercream. Pipe rosettes with uncoloured buttercream on the top of the cake too.
Nutritional analysis per serving (58 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department.
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