lemon rainbow cake 1

lemon rainbow cake 2

I decided to make a colourful cake with a citrus flavour mixing some ideas from Linda Lomelino and Jemma Wilson. the result is this semi naked circus cake which takes a bit long to bake, but with a good organization you can do it and it’s not that complicated.

the flavour of the cake is intense with that natural note of lemon juice and lemon zest, the texture is soft and dense at the same time, but the perfection arrives with the incredible lemon curd (who doesn’t like lemon curd?..) which gives a moisturized and fresh texture to both layers. the funny thing is on the colourful mascarpone frosting with a bit of food glitter on it and the little lemon meringues with some colourful sprinkles on the top. and yes, they remained me to the circus, obviously!

let’s bake!

lemon rainbow cake 3

lemon rainbow cake 4

lemon rainbow cake 5

(makes about 12 servings)

· ingredients ·
2 lemon cakes
420g plain flour
6 tbsp cornstarch
3 + ½ tsp baking powder
a pinch of salt
200g room temperature unsalted butter
450g caster sugar
zest of 2 big lemons
4 large free range eggs
125ml lemon juice
125ml whole milk

lemon curd
80g caster sugar
3 egg yolks
zest of 1 big lemon
50ml natural lemon juice
50g cold unsalted butter

mascarpone frosting
150g mascarpone
70g icing sugar
150ml whipping cream
food coloring
food glitter

lemon meringues
2 egg whites
a pinch of salt
90g caster sugar
½ tsp vanilla extract
colourful sprinkles

· step by step ·
2 lemon cakes
preheat the oven at 175ºC and grease two moulds (20cm approx.).
in a large bowl mix the sifted flour, cornstarch, baking powder and salt.
in another bowl beat the butter until it’s pale and fluffy. add the sugar and lemon zest and beat it again until everything is well mixed.
add to the butter all the eggs one at a time, and then add the lemon juice and milk.
pour the flour mix little by little to the wet mixture and mix everything well.
divide the batter in two equal parts and pour them in the prepared moulds.
bake them for 40min approx. at 175ºC.
take them from the oven, let it cool for 10min, remove them from the mould and leave in a cooling rack.

lemon curd
in a medium sauce pan at medium heat beat constantly the sugar, egg yolks, and lemon juice. until you see little bubbles appear but it’s still not boiling.
remove the sauce pan from the heat and pour the cold butter in the mixture.
strain the mixture and let it cool completely.
pour it between the two layers of lemon cake.

mascarpone frosting
in a large bowl beat the mascarpone with the icing sugar until it’s well combined.
add the whipping cream and beat again until it’s thick.
I divided this frosting in 4 equal parts and put some food colouring on them sucks as blue, green, yellow and pink.
spread the different colours on the cake and with the help of a little brush you can put some food glitter over the cake.

preheat the oven at 100ºC with 2 resistances and fan, and prepare a baking tray with baking paper.
in a medium bowl mix the white eggs , sugar and vanilla extract.
in a bain marie at medium heat bring this mixture at 65ºC.
pour it in a medium bowl and beat until it forms peaks and it’s already cooled.
paint a piping bag with a small cooking brush with some food colouring doing vertical lines.
pour the meringue inside the piping bag and when it comes out it will be already painted.
sprinkle them with some colourful sprinkles on the top.
bake them for about 45min. at 100ºC with 2 resistances and fan, or until you touch them and they’re dry and non-sticky.
leave them to cool completely and put them on the top of the cake.

· tips ·
if you have a stand mixture this cake would be easier for you to make, but if not no worries you’ll have a gym muscles at the end of the process.
also it’s very important to clean your cooking utensils before you make the meringue, so I recommended you to pour a bit of white vinegar in a paper towel and clean properly your bowl and whisker.


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