355grams plain flour
1tbsp baking powder
1tsp vanilla sugar
225grams butter (softened)
blue food colouring
1. Preheat oven to 175degrees. Grease and coat four round 20cm cake tins with bread crumbs. I only had two tins of the same size, so I had to bake the cakes in two rounds.
2. Beat the soft butter, sugar and vanilla sugar on a low speed until nicely combined and then on a higher setting until pale and fluffy.
3. Add the eggs one at a time. Keep whisk at a lower setting, mixing well after each added egg.
4. Start by adding some of the flour and baking powder mixture alternately with the milk. Finish and start with the dry ingredients. Beat until smooth.
5. Measure the batter into four bowls. Add the desired amount of food colouring to achieve three different shades. Leave one set of batter without any colour.
6. Pour batter into prepared cake tins and bake about 20mins until firm and golden.
7. Let the cakes cool completely.
Butter cream icing
500grams icing sugar
275grams butter (room temperature)
(The original recipe included extra table salt. I omitted it, because I was using normal salted butter.)
Beat the butter vigorously until smooth. Reduce speed and add the sifted icing sugar gradually. Carry on mixing at a low setting until all of the icing sugar is combined with the butter. Finish off beating the butter cream on a high speed until pale and fluffy.
Layer the cake with the lemon curd - fromage frais emulsion and put in the refrigerator to set for 15mins.
|Ready for the icing!|
|Slice of colour!|
|Nice and bright!|