Citrus Neapolitan Cake

My love for all things Neapolitan comes from…I don’t know where.  As a young mother, I would consistently buy Neapolitan ice cream.  Either in the IGA or at home putting away the groceries, I’d remind all persons within the sound of my voice, “Three flavors, one container, everybody’s favorite!”  Without exception, there’d be a voice of opposition, “NO!  It’s not myyy favorite.”  Kids…what do they know?

Taking the Neapolitan one step further…I love citrus flavored foods (and the actual citrus fruit itself – love Little Cuties).  Lemon cake…that’s yummy all day long.  Now, what about orange and lime?  This had to be yummy.  Back to my Google search and the Citrus Neapolitan Cake was nowhere to be found.  Ok then, I’ll do it myself.

Epic fail #1.  I went to the states to visit our oldest daughter and watch her walk as she graduated with her BA in Art History and Curatorial Services (sounds high fallutin’).   Her dad and I are so stinkin’ proud of her hard work and stick-to-it-ness.  When planning her graduation party, I decided to bake three different cakes; keeping in mind our family motto, “anything worth doing is worth overdoing”, this seems right on target.  I wanted to construct this particular Citrus Neapolitan cake.  Recipes are thin when it comes to orange cake and especially lime cake.  I thought I could bake a cake using jello as a coloring agent and flavor additive.  Oh boy. Colossal fail.  There are no pictures since these “cakes” went straight from the 8” round pans and into the rubbish bin.  This post and this post focus on our combined baking efforts.  Anyway….

I gave myself permission to stop and think.  In the quiet.  By myself.  And it dawned on me…simply, follow the yummy lemon cake recipe, but exchange the citrus for each separate cake batter.  Eureka!  Baking the same cake recipe ensures consistent cake density and uniformity that would less likely occur if using three different recipes. 

I baked two layers of lemon, two of lime, and two of orange.  I froze one layer of each flavor and stacked then frosted the remaining three layers.  I got stuck on how to order these three and opted to follow the rainbow sequence.  Also, it tasted great!  Hot tip: When freezing a layer of cake that has cooled to room temperature, sprinkle the plastic wrap with powdered sugar before placing the cake on the wrap.  Sprinkle the cake with powdered sugar.  This will prevent the cake from sticking to the plastic and does not alter the taste of the cake since powdered sugar will likely be a component of the frosting.

The frosting is a consistent American Cream Cheese Buttercream with a bit of Swiss Meringue Buttercream folded in.  I like the smooth texture.  The coloring of the citrus roses echoes the color of each layer in the cake. 

“I am enough. I have enough. I do enough.”  For inside any given moment and breath – I am all three.