Easter Sponge Cake Recipe

Easter Sponge Cake Recipe

Ingredients : Makes one 20cm round cake

3

675 g

50 g

 

To decorate:

50 g

Eggs, quantity lemon-flavored quick-mix sponge cake

Lemon-flavored butter icing

Flaked almonds, toasted

 

 

Homemade or commercial white marzipan

Green, orange and yellow food coloring

Method :
  • Preheat the oven to 160oC/325oF/Gas 3. Baked the cakes in two lined and greased 20cm round sandwich tins for 35-40 minutes until they are golden brown and spring back when lightly pressed in the centre. Loosen the edges of the cakes with a palette knife, turn out, remove the lining paper and cool on a wire rack.
  • Sandwich the cakes together with one-quarter of the butter icing. Spread the side of the cake evenly with another one quarter of butter icing.
  • Press the almonds on the sides to cover evenly. Spread the top of the cake evenly with another one-quarter of icing. Finish with a palette knife dipped in hot water, spreading backwards and forward to give and even lined effect.
  • Place the remaining icing into a nylon piping bag fitted with a medium-size gateau nozzle and pipe a scroll edging.
  • Using the marzipan and food coloring, make six cut-out daffodils and ten green and eight orange cut-out marzipan flowers. Arrange them on the cake and leave the icing to set.

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