Sunset Layer Cake

Ingredients :

The following ingredients make two Sunset Cakes. Also due to the added fruit puree you will have left over batter  compared to the orange and lemon batters - if you weigh your cake batter to keep each cake size even. These were made in 7 inch (18 cm) cake tins and I put any remaining batter in a few muffin cases.

Preheat oven 160c/140c Fan/325F/Gas Mark 3.

Strawberry Cake Base:

250g   Butter
250g   Caster sugar 
4 Large eggs
260g   Self raising flour
200g  Fresh Strawberries Pureed
2 tbsp Caramel Syrup 
(Red colouring if desired)

Orange Cake Base:

250g   Butter
250g   Caster sugar 
4 Large eggs
2 tbsp milk
260g   Self raising flour
2 tbsp Orange juice
Zest of two Oranges
A few drops of Orange Oil
(Orange colouring if desired)
Lemon Cake Base:

250g   Butter
250g   Caster sugar 
4 Large eggs
2 tbsp milk
260g   Self raising flour
2 tbsp Lemon juice
Zest of two Lemons
A few drops of  Lemon Oil
(Yellow colouring if desired)

Curds and Jelly/Conserve to sandwich layers together
2 tbsp for each cake layer x2
4 tbsp Orange Curd, 
2 tbsp Seedless Strawberry Jam mixed with 2 tbsp Raspberry Jelly/conserve

Meringue Frosting:

2 Egg whites
15oz (425g) caster or granulated sugar
3 ½ fl oz (100ml) water
2 tsp lemon juice


Makes 2 cakes at a time.

Grease two tins and line bottom with baking paper. Do this for each cake flavour.
Cream the sugar and butter together.  Whisk in the eggs one at a time, add milk if recipe states. Fold in the flour.  Flavour and colour each cake according to type. Divide into two. You can weigh each one to make sure you have the same weight of mixture in both, for two even bakes.

Note: Strawberries vary with the amount of liquid they produce for a puree. If you feel your batter is too runny then put in an extra 10 to 20 g of flour or reduce the amount of puree in the mix. The fruit makes a slightly denser texture to the batter compared to the layers just made with flavouring but I didn’t feel that it detracted from the overall effect.

Place in the centre of the oven. Check after 20 minutes. Cook until risen and a skewer comes cleanly out. Allow to cool. 

Layer the cakes with your choice of curds and jelly/conserves.
Cover and freeze one of your cakes at this point.
To decorate your first cake place it on your serving plate/ stand.. 

Place sugar and water in a heavy based saucepan and allow water to start to dissolve the sugar. In another bowl whisk both egg whites until stiff. Heat the sugar and water syrup until 240°, or to the soft-ball stage. Pour the syrup slowly into the egg whites whisking all the time. The mixture will start to thicken like a thick glossy meringue. If the mixture doesn’t thicken, continue to whisk over a bowl of boiling water. Whisk in the lemon juice and spread over the cake. Leave the icing to dry for a couple of hours, ideally overnight.