The Great Australian Bake Off

This stunning cake is delicious, simple and perfect for Spring gatherings.


  • Cake mixture

  • 2 x 3 cups self raising flour

  • 2 x 1 cup plain flour

  • 2 x 2 cups caster sugar

  • 2 x 300g unsalted butter (room temp)

  • 2 x 83g milk

  • 2 x 6 eggs (room temp)

  • 2 x 3 tsp vanilla extract

  • Yellow food colour gel

  • Buttercream

  • 2 x 300g unsalted butter (room temp)

  • 2 x 4 cups icing sugar

  • 2 x ½ cup fresh lemon juice

  • Yellow food colour gel

  • Curd

  • 2 eggs

  • 2 egg yolks

  • ½ cup caster sugar

  • ½ cup fresh lemon juice

  • finely grated lemon rind

  • unsalted butter

  • cornflour


  • 1.

    Preheat oven to 160°C.

  • 2.

    For the cakes, beat together the butter, sugar and extract until smooth. Add the eggs one at a time while beating. Mix in the sifted flours. Mix through the milk in small batches. Separate into 3 bowls and add increasing amounts of food gel to each bowl. Mix and cook the 3 cakes for 25-30 minutes. Chill in freezer, level with a cake leveler

  • 3.

    For the buttercream, beat together the icing sugar and butter, add milk to help combine. Separate into 3 bowls. Colour the 3 bowls in increasing amounts.

  • 4.

    For the buttercream curd, mix eggs, yolks, sugar, juice and rind in a large bowl. Place over a pan of simmering water, whisking continuously until thickened. Add butter until thick. Add cornflour that has been mixed with a little water. Cook until thick. Pour into a baking tray and cool completely. Mix into the buttercream.

  • 5.

    For the assembly, using the buttercream curd as a glue stack the 6 cakes starting with the lightest at the bottom, chill. Pipe rosettes over the cake starting at the base. Using a piping bag and the remaining buttercream add decoration.


This recipe has not been edited or tested by the Bake Off Food Department.

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Posted by Mark1452Report
This my seem silly but why is it 2x in the recipe? eg 2x2 cups flour. instead of 4 cups?