RECIPE: RAINBOW CAKE BY FRANCES QUINN

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Not your ordinary rainbow cake, this lemon sponge with fresh fruit decoration is perfect for a children’s birthday party or just to brighten up a rainy day

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This colourful cake looks spectacular but is very simple to make. You can use a ring-shaped savarin tin to bake the cake, but I quite like the DIY approach of putting an empty golden syrup tin inside a round cake tin – a pot of gold in more ways than one. Either way, with its clouds of cream and rows of glistening, lemon-glazed fruit, this bake will rain’ supreme!

Makes a 23cm cake

Serves 6–8

Ingredients

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For the cake

I also like to present the finished cake on a slate board that is dusted with icing sugar clouds, made by sifting icing sugar over a cloud stencil (use the cloud template shape on p.213 to cut a stencil from a sheet of card). To add to the display, fill a golden syrup tin with lemon drops and gold chocolate coins and put it at the end of the rainbow cake to represent the pot of gold.

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Extract taken from Quinntessential Baking by Frances Quinn (Bloomsbury £25.00)

Photography © Georgia Glynn Smith

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