How to make a spectacular Easter cake
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 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.
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 chocolaty texture.
And there you have it. We were quite charmed by this one’s bric-a-brac beauty.
With thanks to Jules Mercer for her beautiful styling.