Citrus Tie-Dye Cake Recipe

Ingredients

• 240 g all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 170 g unsalted butter, softened
• 180 g granulated sugar
• 3 large eggs, at room temperature
• 120 ml whole milk, at room temperature
• 1 teaspoon vanilla extract
• Finely grated zest of 1 orange
• Finely grated zest of 1 lemon
• 1 tablespoon raspberry jam, strained
• 1 tablespoon unsweetened cocoa powder
• Yellow and red gel food coloring
• 225 g full-fat cream cheese, softened
• 75 g unsalted butter, softened
• 180 g icing sugar
• 1 tablespoon fresh lemon juice

Method

1. 1

   Heat the oven to 175 C, or 160 C fan. Grease and line a deep 20 cm round cake pan.

2. 2

   Whisk the flour, baking powder, and salt in a medium bowl.

3. 3

   Beat the butter and granulated sugar for three minutes until pale. Beat in the eggs one at a time, then mix in the milk, vanilla, and orange zest.

4. 4

   Fold in the dry ingredients just until smooth. Divide the batter evenly among three bowls.

5. 5

   Tint the first portion yellow and stir in the lemon zest. Tint the second pink with red gel and stir in the raspberry jam. Stir the cocoa into the third portion.

6. 6

   Drop alternating spoonfuls of the three batters into the pan. Draw a skewer through the batter twice in a loose S shape; do not overmix the colors.

7. 7

   Bake for 31 to 36 minutes, until the center springs back and a tester comes out clean. Cool for 10 minutes in the pan, then turn onto a rack to cool completely.

8. 8

   Beat the cream cheese and butter until smooth. Add the icing sugar in two additions, then beat in the lemon juice.

9. 9

   Spread the frosting over the top of the cooled cake in broad swirls, leaving the sides visible.