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Rainbow-Layered Birthday Cake
This birthday cake stacks four thin lemon sponge layers, each tinted its own colour, then fills and covers them in a light mascarpone cream. The Baking Ring gives every disc a matching diameter for a straight, even stack, while the Decorating Pen handles the finishing touches.
- Total time
- 40 min
- Prep
- 20 min
- Cook
- 20 min
Ingredients
Method
Take the zest and juice from the lemon with the Zest 'n Press, then set the oven to 180 °C (350 °F), fan setting.
Beat the eggs with the sugar until the volume triples, then work in the flour by whisking. Finish with the oil, zest and 4 tsp lemon juice, mixing until the batter turns smooth and light.
Split the batter into 4 equal portions across separate bowls, and give each one its own colour.
Set 2 Baking Rings on a sheet of baking paper, pour one colour into each and bake for about 10 minutes, until a cocktail stick comes out clean. Turn out carefully, wash the rings and repeat with the remaining 2 batters. Let all four discs cool fully.
Whip the very cold cream with the mascarpone and icing sugar until soft and holding its shape. Spread it generously over each disc with the Silicone Spatula, stack them, then cover the whole cake with what remains.
With the Slim Silicone Spatula, stir together icing sugar, lemon juice and pink colouring, fill the Decorating Pen and pipe your design. Chill until it is time to serve.
