11 April, 2020
Mini Egg Cake
A perfect bake for Easter time, this cake will keep the kids happy during lockdown too!
A three tier chocolate sponge, decorated with vanilla buttercream in different pastel shades and topped with Cadbury’s Mini Eggs.
Recipe adapted from www.janespatisserie.com
Ingredients for the sponge
- 400g Stork margarine
- 400g light brown sugar
- 340g self raising flour
- 60g cocoa powder
- 8 eggs
- 1 tsp baking powder
Ingredients for the buttercream
- 350g unsalted butter (at room temperature)
- 700g icing sugar
- 2 tsp vanilla extract
- pastel colour food gels
To decorate – 200g Cadbury’s Mini Eggs (or any mini Easter eggs of your choice)
Instructions:
- Preheat the oven to 180*C (160*C Fan) and grease and line three 20cm (8 inch) cake tins.
- Beat the sugar and margarine together for a few minutes, until light and fluffy.
- Add the flour, cocoa powder, baking powder and eggs and beat again until fully combined.
- Share the mixture between the three tins and bake in the oven for 25-30 minutes, until a skewer inserted into the cake comes out clean.
- Leave the cakes to cool in the tins for 10 minutes, and then transfer to a wire rack to cool completely.
- For the buttercream, beat the butter on its own for a few minutes to really loosen it.
- Add the icing sugar a little at a time and beat fully.
- Add the vanilla and beat for a few minutes, until really smooth.
- Split the buttercream between three bowls and colour each with a little food colouring gel.
- Place your first sponge onto a serving plate and cover with your first batch of buttercream.
- Place the second sponge on top of the first and cover with the second batch of buttercream.
- Place the third sponge on top and decorate with the third batch of buttercream.
- Decorate with mini eggs or easter sprinkles.
Enjoy!
Happy Easter!