Gradated Lemon Layer Cake..

I experimented with gradated layers to make this lemon sponge cake a bit more interesting and although it did work, I'm not sure it was worth the extra faff for the overall effect (see pic below)! The homemade lemon curd was a really nice addition and it's worth making a little extra to enjoy with something other than cake. 

For the Sponge Layers:

6 Eggs
12oz/340g SR Flour

12oz/340g Caster Sugar

12oz/340g Softened Unsalted Butter

1 tbspn Baking Powder

3/8 tspn Yellow Food Gel (Meaning, 1/4 tspn and 1/8 tspn)

Rind of 3 Lemons

For the Lemon Curd:

Juice of 1 large lemon
1 Large Egg
2oz/56g Golden Caster Sugar

2oz/56g Butter, cut into small cubes

For the Lemon Buttercream:




Method...

You'll need to make the three sponge stages so that you can add the colour separately:

For the first layer...

2 Eggs

4oz/113g SR Flour

4oz/113g Caster Sugar

4oz/113g Softened Unsalted Butter

1/3 tbspn Baking Powder

Rind of 1 Lemon

Combine the ingredients above in the mixer and pour into a greased and lined circular tin and set to one side.

For the second layer...

2 Eggs

4oz/113g SR Flour

4oz/113g Caster Sugar

4oz/113g Softened Unsalted Butter

1/3 tbspn Baking Powder

Rind of 1 Lemon

1/8 tspn Yellow Food Gel

Combine the ingredients above in the mixer and pour into a greased and lined circular tin and set to one side.

For the third layer...

2 Eggs

4oz/113g SR Flour

4oz/113g Caster Sugar

4oz/113g Softened Unsalted Butter

1/3 tbspn Baking Powder

Rind of 1 Lemon

1/4 tspn Yellow Food Gel

Combine the ingredients above in the mixer and pour into a greased and lined circular tin, then place the tins into the oven and bake for 20-25 mins.

Remove and set aside to cool.

(If you only have two tins, make the mixture for the final layer whilst the first two are baking).

Whilst the sponges are baking, you can make the lemon curd:

Lightly whisk the egg in a small saucepan, the add that remaining ingredients and place over a medium heat. 

Whisk continuously for about 7-8 mins until the mixture thickens.

Lower the heat and allow to simmer, whilst continuing to mix.

Remove from heat and allow to cool.
Click here for the full recipe from Delia Online

Whilst the lemon curd is cooling, make the lemon buttercream:

Here's the finished product, hopefully you can make out the different coloured layers...