6 Layers of Lemon and Orange sponge with matching flavours. Filled and covered in Limoncello Cream Cheese Frosting.
Oven 170 deg – Fan Assisted 10 mins baking time
This amount of batter makes 6 x 8ins cake layers.
Line the base of your tins with baking parchment before adding the batter mixture.
Weigh 6 eggs in their shells and weigh the following dry ingredients to match the weight of the eggs
Butter – Softened
Self Raising Flour – Sifted
Zest and Juice of 2 Oranges and 2 Lemons (save the juice for later)
Orange and Yellow colouring
2 tablespoons of milk (optional see note below)
4oz Butter – softened
8 oz full fat cream cheese from the fridge
16 oz sifted icing sugar
1 tblsp Limonchello
Beat together the Caster Sugar and the Softened Butter until very light, fluffy and pale in colour.
Beat the 6 eggs into a jug and gently add to the creamed mixture, beating all the time and adding some of the flour to help prevent curdling. Fold in the remainder of the flour to the mixture.
Divide the mixture in half and add the Lemon zest and Lemon Food colouring to one half and the Orange zest and Orange colouring to the other half.
Note: I used Liquid food colouring, which does soften the batter somewhat. If you use dry powder colouring I suggest you add about 1 tablespoon of milk to each half to make the equivalent consistency.
Divide the mixture again into 6 x 8ins cake tins or bake each layer 6 times if you only have one tin. 3 Lemon and 3 Orange
Bake in the oven for 10 mins or until the skewer comes out clean. Don’t over bake or the cake will be dry. Cool in the tin/tins for a few mins then turn out onto baking parchment set on a wire tray to cool completely.
While the cake layers are cooling. Combine the juice of the 2 Lemons with 1 tablespoon Limonchello and 1 teaspoon caster sugar. Heat gently in a pan until the sugar has dissolved. In another pan combine the Orange juice with 1 teaspoon of caster sugar and gently heat until the sugar has dissolved. Set both these aside to cool in some bowls.
While the juices are cooling make the frosting by beating the softened butter then add the cream cheese and finally adding the sifted icing sugar until everything is combined. Add a tablespoon of Limonchello for decadence and the frosting is complete. Place in the fridge for a few moments to firm up the frosting if it’s a little runny or add a little more sifted icing sugar if very runny.
Once the cake has cooled, start to build the layers with the juices and Limoncello frosting. Place an Orange cake layer onto your favourite plate or cake stand and brush with some of the Orange Juice sugar mixture.
Then add a thin layer of the Limoncello Frosting. Do not over soak the layers with the juices.
Continue alternating the Orange/Lemon cake layers in the same way until you have completed the cake.
Finally cover the entire cake with the remaining frosting.
Note: I find Full Fat cream cheese straight from the fridge is best used when making Cream Cheese Frosting and the butter should be beaten for a few mins before adding the cream cheese. And icing sugar should always be sifted to avoid lumps in the frosting.
So there you have it, my Citrus Sunbeam Cake. Enjoy.
This recipe is also available in the Clandestine Cake Club Cook Book out Feb 2013