RECIPES: 03/13/19

Rainbow Citrus Cake

3 ½ c. all-purpose flour

5 tsp. baking powder

1 tsp. salt

¾ c. shortening

2 ¼ c. white sugar

4 eggs, room temperature

1 ½ c. milk

2 tsp. vanilla extract

2 tsp. grated lemon zest

2 tsp. grated orange zest

2 tsp. grated lime zest

2 drops yellow food coloring

2 drops orange food coloring

2 drops green food coloring

Lemon Custard Filling:

½ c. white sugar

¼ c. cornstarch

¼ tsp. salt

2 egg yolks

¾ c. water

1/3 c. lemon juice

2 Tbsp. butter

Orange Cream Frosting:

½ c. butter, softened

3 ½ c. powdered sugar

1 pinch salt

2 Tbsp. orange juice

2 Tbsp. light corn syrup

2 tsp. vanilla extract

2 drops orange food coloring

To make Rainbow Cake: Preheat oven to 350. Grease and flour three (9”) pans. Sift together flour, baking powder and salt. Set aside. In large bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time, mixing until each egg is incorporated; stir in vanilla. Beat in flour mixture alternately with milk. Divide batter into 3 bowls. In first bowl, stir in lemon zest and yellow food coloring; pour into pan. In second bowl, stir in orange zest and orange food coloring; pour into second pan. In last bowl, stir in lime zest and green food coloring; pour into third pan. Bake until toothpick inserted in center of each cake layer comes out clean, about 30 minutes. Let cool in pan 5 minutes & turn out onto wire rack and cool completely. To assemble cake: stack layers together with Lemon Filling in between layers. To make Lemon Custard Filling: In large saucepan or double boiler, combine sugar, cornstarch and salt. Mix well. Beat egg yolks and water together; whisk into sugar mixture. Cook over MEDIUM heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled; spread filling between cake layers. To make Orange Cream Frosting: In large bowl, beat softened butter, powdered sugar and salt until smooth. Add orange juice, corn syrup and vanilla. Beat until smooth and creamy. Tint with orange food coloring. Frost top and sides of cake. Refrigerate until ready to serve.