Sunshine Citrus Cake

• FOR THE CAKE:
• 4 whole Eggs
• 250 milliliters Sugar
• 125 milliliters Flour
• 125 milliliters Potato Starch
• 2 teaspoons Baking Powder
• 1 whole Orange, Zested
• FOR THE LEMON CURD:
• 3 whole Lemons, Zest And Juice
• 150 milliliters Sugar
• 50 grams Butter
• 1 Tablespoon Cornstarch
• 2 whole Eggs
• 2 whole Egg Yolks
• FOR THE ORANGE CURD:
• 2 whole Red Oranges, Zest And Juice
• 100 milliliters Sugar
• 50 grams Butter
• 1 Tablespoon Cornstarch
• 2 whole Eggs
• 2 whole Egg Yolks
• FOR THE LEMON FROSTING:
• 150 grams Butter, Room Temperature
• 1 whole Lemon, Zested
• 750 milliliters Powdered Sugar
• 1 Tablespoon Lemon Juice
• 2 Tablespoons Cream
• 2 Tablespoons Lemon Curd
• FOR THE DECORATION:
• 2 whole Clementines

1. For the cake:
2. Butter and flour two 15 cm cake pans. Preheat the oven to 150 C.
3. In a large bowl using an electric mixer, beat eggs and sugar until very light and fluffy.
4. Mix flour, potato starch and baking powder in a bowl then add it to the eggs and sugar and mix with a spatula until well blended. Add the orange zest and mix again until well blended.
5. Divide the batter into the two cake pans and bake for 20-25 minutes or until a cake tester inserted in the center comes out dry.
6. For the lemon curd:
7. Put the zest from three lemons and juice from two lemons together with sugar and butter in a saucepan and heat until it starts to boil. Remove the pan from the heat.
8. In a small bowl mix the lemon juice from the third lemon with the cornstarch until well blended.
9. Lightly whip the eggs and the egg yolks in a bowl.
10. Pour the cornstarch mixture into the saucepan while stirring. Pour the eggs into the saucepan while stirring. Heat again while stirring until the curd thickens. Finally pour the curd into a glass container and let it cool down.
11. For the orange curd:
12. Put the zest from two oranges and juice from one orange together with sugar and butter in a saucepan and heat until it starts to boil. Remove the pan from the heat.
13. In a small bowl mix the orange juice from the second orange with the cornstarch until well blended.
14. Whip the eggs and the egg yolks lightly in a bowl.
15. Pour the cornstarch mixture into the saucepan while stirring. Pour the eggs into the saucepan while stirring. Heat again while stirring until the curd thickens. Finally pour the curd into a glass container and let it cool down.
16. For the lemon frosting:
17. In a mixing bowl using an electric mixer, cream the butter with the lemon zest. Add powdered sugar slowly, while mixing. Add the rest of the frosting ingredients and mix again until very fluffy.
18. Assembly and decoration:
19. Using a long serrated knife, divide and level the two cakes into four cake layers. Put the first cake layer on a cake plate. Cover it with half of the lemon curd. Put the second cake layer on top and cover it with all of the red orange curd. Put the third cake layer on top and cover it with the remaining lemon curd. Finally put the fourth cake layer on top. Frost it with the lemon frosting and decorate with the clementines.

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Taken from tastykitchen.com/recipes/desserts/sunshine-citrus-cake/ (may not work)