Rainbow Citrus Layer Cake
serves 4 to 6
Grease and flour three 8” square pans, or line them with silicone paper. Pre-heat oven to 350F. Bake 20 minutes.
| 3 x 55 g butter | Measure together into three medium prep bowls. Empty the first prep bowl into a stand-mixer bowl and cream together thoroughly. |
| 3 x 115g sugar | |
| 3 x 1 egg | Add one egg to the creamed butter-sugar mixture in the stand-mixer bowl and beat until very light. |
| 38ml lemon juice + 8 drops yellow foodcolouring 38ml orange juice concentraet + 2 drops red + 6 drops yellow food colouring 38ml lime juice + 6 drops green food colouring | Combine juice and food colouring in three different small prep bowls. Pour the first small prep-bowl into the stand- bowl and stir into batter, gradually increasing speed to avoid splashing, and beat at high speed until smooth. |
| 3 x 55g flour | Combine in three large prep bowls. Stir in gently at low speed, scraping down sides, only until mixed smooth. Scrape into first prepared pan with a silicone scraper, taking care to get every last scrap of batter. The layer will be very thin, so be careful to spread and smooth the layer evenly. Put the cake in the oven for 20 minutes. |
| 3 x 1 g baking powder |
If you were thorough scraping the bowl, then it's clean enough to re-use. So go back to the beginning and mix up the second cake. It takes about ten minutes, so the first cake will be half-done when you put the second cake in the oven, and done completely when you put the third cake in the oven. If you find you're moving faster than that, slow down and take a two-minute break between cakes – because the cakes won't bake evenly if you try to squeeze three of them into the same oven at the same time.