Recipes
Recipes

Marvellous mini egg cake

This wow-factor cake is all about the choccy eggs

This wow-factor cake is all about the choccy eggs

Cooking Time

Cook: 55 Mins

Cooking Time

Serves: 40

Cooking Time

Price: 46p per serving

Nutritional Information

Each 92g serving contains

Energy
1770kj
423kcal
21%
Fat
23.9g
High
34%
Saturates
14.7g
Med
74%
Sugars
38.6g
High
43%
Salt
0.55g
Med
9%
of your reference intake.
Typical energy values per 100g:
1924kj/460kcal

Ingredients

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

300g butter, softened

600g icing sugar

3tbsp cocoa powder

1tbsp milk

12 x 90g packs mini eggs

Method

1
Preheat the oven to 180C/ 160C Fan/ Gas 4. Grease and line the bases of 3 straight-sided 20cm round cake tins.
2
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 to cool for 10 mins in the tins and then completely on a wire rack, so the buttercream won’t melt when you spread it on.
3
Make a basic buttercream by beating together the 300g butter and the icing sugar until pale and fluffy.
4
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 plain buttercream over the top and sides of the cake.
5
Shortly before you serve the cake, press the mini eggs into the icing to decorate

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