How to make a spectacular Easter cake

Generally, when you say Easter cake, people think Simnel cake with fruit and marzipan. We decided to bake a slightly different take. Try this rather spectacular vanilla sponge cake, with a special hidden layer of tiny chocolate eggs. If we were the Easter bunny, this is where we’d hide our stash.

Easter cake

Ingredients:

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 Bourbon Vanilla Pure 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

Method:

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).

Sponge cake dough

3. Sieve the flour and baking powder together.
4. Fold into the egg mixture, alternating with the melted butter, buttermilk and Bourbon Vanilla Pure Vanilla Extract.

Bourbon vanilla flavoured sponge cake

5. Divide the mixture into three and pour into 3 x 20cm cake pans like the Master Class Non Stick Spring Form 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.

sponge cake layers

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.

icing layers

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

chocolate eggs for Easter cake

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 chocolaty texture.

Easter cake ready to serve

And there you have it. We were quite charmed by this one’s bric-a-brac beauty.

If you really want to load up the Easter table with a gorgeous feast you could also make your own little Easter chocolates and some cute cookies for the kids.

With thanks to Jules Mercer for her beautiful styling.