A delightfully delicious combo of Easter eggs (which we love) and vanilla sponge — this spectacular Easter cake is perfect for the celebration. Think layers of golden brown vanilla sponge (with a special hidden layer of chocolate eggs), drizzled in dreamy icing and sprinkled with white eggs. If we were the Easter bunny, this is where we’d hide our stash!

For the layered sponge:

• 5 extra large free range eggs
• 1 cup (220g) castor sugar
• 1 ½ cups (175g) flour
• 3 tsp baking powder
• 120g butter, melted
• 1 cup (250ml) buttermilk
• 1 tsp of vanilla extract

For the icing:

• 1 cup icing sugar
• ¾ cup cream
• 1 Tbsp lemon juice
• Mixture of small chocolate eggs, for filling
• White eggs for topping

1. Preheat the oven to 180°C.
2. Using an electric mixer (we used the KitchenAid Artisan Stand Mixer, beat the eggs and castor sugar until light and fluffy (10–15 minutes).

3. Sieve the flour and baking powder together.
4. Fold into the egg mixture, alternating with the melted butter, buttermilk and vanilla extract.

5. Divide the mixture into three and pour into 3 x 20cm cake pans like the Sagenwolf Titanium Series Non-stick Springform Cake Pan. You can bake two at a time and leave the mixture to stand.
6. Cook for 10–12 minutes in the oven until golden brown and springy to the touch.
7. Remove and allow to cool completely.

8. To make the icing, beat together the ingredients for the icing until smooth and you are happy with the consistency.
9. Using a large offset spatula, spread some icing over each layer of the cake.

10. Scatter a couple of small, chocolate easter eggs into the icing layer and place the next sponge cake layer on top of that.

11. Cover the top layer with some more icing, allowing it to run down the sides somewhat, and finally add some more white eggs with some broken eggs and pieces in between for a bit of chocolatey texture.

With thanks to Jules Mercer for her beautiful styling.