Easter speckled egg cake
This light, fluffy sponge cake with butterscotch buttercream, creamy sauce, chocolate caraque and Easter decorations
SERVES
12
PEOPLE
PREP TIME
75
MINUTES
COOKING TIME
20
MINUTES
Ingredients
For the sponge:
225g butter
225g caster sugar
4 eggs
225g plain flour
1 tsp baking powder
1 tsp vanilla extract
2 tbsp milk (optional)
For the butterscotch buttercream:
225g butter
450g icing sugar
50g ocoa powder
1 tsp vanilla extract
2 tbsp hot water
3 tbsp Butterscotch Sauce
150g dark chocolate Vermicelli sprinkles
200g speckled chocolate candy eggs
chocolate caraque
fluffy yellow chicks
For the butterscotch sauce:
110g butter
175g dark soft brown, Muscovado sugar
225ml cream
½ tsp pure vanilla extract
Equipment:
2 x 20cm (8 inch) round sandwich tins
Method
Preheat the oven to 180°C.
Cream the butter and sugar until light and fluffy. Add the eggs and vanilla extract a little at a time, beating well after each addition. Fold in the sieved flour and baking powder carefully and add a little milk if required to give a dropping consistency. Spoon into prepared tins and spread evenly.
Bake for 20-25 minutes.
Next make the buttercream. Beat the butter until soft. Add the icing sugar and cocoa powder slowly. Finally add the vanilla extract and hot water - mixing all thoroughly. Once cooled, add 3 tablespoons of butterscotch sauce to the buttercream and mix thoroughly.
Taking a 10cm (4 inch) round cutter, cut a disc from the centre of one of the two sponges (keep aside and use for a mini cake).
To assemble the cake, spread 2 tablespoons of the buttercream over the base of the remaining sponge. Place the cut sponge on top and cover all the surface completely with remaining icing.
Allow to chill for 1 hour.
Place the cake on a parchment lined baking sheet and quickly press the chocolate sprinkles and chocolate caraque into the sides, over the top and into the hollow of the cake - it should now resemble a birds nest.
Fill the centre with speckled eggs and decorate with fluffy chicks.
