We're all about Easter baking right now, and this Marvellous Mini Egg Cake recipe from the Asda Good Living website is a thing of beauty. It also sounds delicious with it's citrus flavoured sponge. Is this your 'show-stopper' for your Easter Sunday feast? Here's how to make it:
For the cake:
- 450g self raising flour
- 2 level tsp baking powder
- 375g butter, softened, plus extra for greasing
- 375g caster sugar
- 6 large eggs
- 2tbsp milk
- Grated zest 2 oranges
For the toppings:
- 300g butter, softened
- 600g icing sugar
- 3tbsp cocoa powder
- 1tbsp milk
- 12 x 90g packs mini eggs*
- Preheat the oven to 180C, or 160C for a fan oven, or Gas Mark 4.
- Grease and line the bases of 3 x straight-sided 20cm round cake tins.
- Put all the cake ingredients in a large bowl and beat with an electric hand-whisk for 2-3 mins until light and fluffy.
- Divide between the tins, level the surface and bake for 25 mins or until the top springs back when pressed lightly and a skewer inserted in the centre comes out clean.
- Allow the cakes to cool for 10 mins in the tins and then completely on a wire rack, otherwise the buttercream won't melt when you spread it on.
- Make a basic buttercream by beating together the 300g butter and the icing sugar until pale and fluffy.
- Put ￼half of the buttercream in a bowl. Add the cocoa and milk and stir until smooth. On a serving plate, use the chocolate buttercream to sandwich the 3 cakes in a triple layer.
- Spread the remaining plain buttercream over the top and sides of the cake.
- Shortly before you serve the cake, press the mini eggs into the icing to decorate.
This beautifully decorated cake makes me so happy with it's intricate design and neatness, but then I am the type who arranges the books on my bookshelf in a rainbow colour scheme. (It just looks so much more pleasing to the eye!) Doesn't it look amazing?
You can find this recipe on the Asda Good living website.