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Rainbow Layer Birthday Cake
A four-layer birthday cake of thin lemon sponges, each tinted a different colour, filled and covered with mascarpone whipped cream. The Baking Ring bakes each layer to the same size, so the stack stays straight, and the Decorating Pen handles the icing details.
- Total time
- 40 min
- Prep
- 20 min
- Cook
- 20 min
Ingredients
Method
Zest and juice the lemon with the Tupperware Zest 'n Press. Heat a fan oven to 180 °C (350 °F).
Whisk the eggs and sugar until tripled in volume. Whisk in the flour, then add the oil, the zest and 4 tsp lemon juice and fold until smooth and airy.
Divide the batter equally between 4 bowls and tint each one with a different colour.
Set 2 Tupperware Baking Rings on a sheet of baking paper, fill each with one colour and bake for about 10 minutes, until a cocktail stick comes out clean. Unmould carefully, clean the rings and bake the other 2 batters the same way. Let all 4 layers cool.
Whip the cold cream with the mascarpone and icing sugar until it holds soft peaks. Spread a generous layer on each sponge with the Tupperware Silicone Spatula, stack them, and cover the cake with the rest.
Stir the icing sugar with the lemon juice and pink colouring using the Tupperware Slim Silicone Spatula, fill the Tupperware Decorating Pen and pipe your decoration. Refrigerate until serving.
