That’s right… Cake! That’s not chocolate! Quite controversial, I’ll concede, but sometimes (rarely) it’s nice to have a bit of a change. The beauty of this adaptation of a basic sponge recipe is that you can chuck in as many flavours as you like – I had lime, lemon, orange, and then raspberry middle icing; none were very strong, as I just used juice rather than pulp or flavouring oil, but it gave it a nice light flavour. Plus, it’s fun to have a lovely white cake with all those colours hidden within.
On a side note, I may have just spent £10 on getting new icing pastes after hearing rave reviews of how strong they were and how little is needed for a vivid colour… they certainly were (I can’t really say “worth it”), but very, very good! And I suppose for 5 of them, that wasn’t too bad a price.
(approx measurements; weigh the eggs in their shells and use that weight for the butter and sugar, and that weight plus 30g for the flour)
260g butter or margarine
260g caster sugar
290g self raising flour
5 large eggs, beaten
2 tbsp orange juice
2 tbsp lime juice
2 tbsp lemon juice
- Pre-heat oven to Gas Mark 5 / 190 C
- Beat butter and sugar together until pale and fluffy.
- Add eggs a little at a time and beat well after each addition.
- Gently fold in half the flour using a metal spoon and then fold in the rest.
- Divide into 3 bowls; add food colouring and one flavour to each
- Pour into greased silicone or removable-bottomed tins
- Bake for about 20 minutes until well risen, firm to touch and beginning to shrink away from the sides.
- Turn out and cool on a wire rack.
Ice together with a mixture of icing sugar and raspberry pulp (strain through sieve to remove seeds), then cover with royal icing (I just used a packet and followed Tate & Lyle’s instructions, as was all out of eggs!), then pipe a design on top with some coloured thick glacé (icing sugar and water) icing.