Description
A showstopping six-layer masterpiece featuring vibrant rainbow sponges infused with fresh lemon zest and layered with tangy lemon curd. Finished with a silky vanilla buttercream, this impressive cake is the ultimate celebratory treat for any occasion.
Ingredients
- 500g baking spread or softened unsalted butter
- 500g caster sugar
- 10 large eggs
- 500g self-raising flour
- Zest of 4 lemons
- 2 tablespoons whole milk
- Gel food coloring (red, orange, yellow, green, blue, purple)
- 500g unsalted butter, softened (for frosting)
- 1kg icing sugar
- 1 tablespoon vanilla extract
- 300g high-quality lemon curd
- Rainbow sprinkles for decoration
Instructions
- Preheat your oven to 160°C Fan (350°F) and grease and line 8-inch cake tins.
- In a very large bowl, cream together the baking spread and caster sugar until pale and fluffy.
- Whisk in the eggs, milk, and lemon zest until the mixture is fully incorporated.
- Gently fold in the self-raising flour until no white streaks remain, being careful not to overmix.
- Weigh the total batter and divide it equally into six bowls, tinting each with a different gel food color (red, orange, yellow, green, blue, purple).
- Pour the batter into the prepared tins and bake for approximately 20 minutes or until a skewer comes out clean.
- Allow the cakes to cool in the tins for a few minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat the softened butter and icing sugar together with the vanilla and a splash of milk until pale and smooth.
- Assemble the cake by placing the purple layer down first, topping with a thin layer of buttercream and a drizzle of lemon curd; repeat with blue, green, yellow, orange, and red layers.
- Apply a thin crumb coat of buttercream to the entire cake and chill for one hour before finishing with a final thick layer of frosting and sprinkles.
Notes
To achieve the cleanest slices, chill the cake thoroughly before cutting and use a warm, sharp knife to glide through the six layers. If you are baking in batches due to limited tins, ensure the tins are completely cool and re-lined before adding the remaining colored batter to prevent the edges from setting too quickly.
- Prep Time: 45 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: British