Easter egg cake
The marble sponge cakes are covered in rich butter icing and a plain iced shell, then topped with chocolate eggs, for a feast of sweet favours SERVES 35 READY IN 3HRS 15MINS PLUS COOLING PRICE PER SERVING 29p 2 basic marble cake sponges (see p32) 115g granulated sugar 4 egg yolks 225g butter, softened 1tsp vanilla extract Chocolate flavour sugar strands 1 /2 500g pack Chosen by you White Icing Icing sugar, for rolling Sugar flower cake decorations Cadbury Mini Eggs* 175g pot Chosen by you Custard
36
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Tip
a knife, press chocolate strands all over the outside of the egg cup. Decorate with sugar fowers. Stand on a cake board. 6 Turn the other sponge cake rounded-side up. Cover with butter icing, then smooth on the ready to roll white icing (see tip, p34). Trim around the bottom, then sit the iced cake on top of the egg cup. Tie a ribbon around the join. 7 Cut a hole in the top of the cake and fll with mini eggs. Add custard ‘yolk’ to serve. Each 71g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
1,111kj High High High Med 266kcal 14.2g 7.8g 24.1g 0.43g 13% 20% 39% 27% 7% of your reference intake. Typical energy values per 100g: 1,565kJ/374kcal
ASDA.COM/RECIPES | APRIL 2015
We’ve used a special French butter icing made with sugar syrup, but you can use standard butter icing if you prefer *AVAILABLE IN SELECTED STORES ONLY UNTIL 5 APRIL, WHILE STOCKS LAST. PHOTOGRAPHS: STUART OVENDEN. STYLING: LAUREN FLOODGATE. FOOD STYLING: DAVINA PERKINS
1 Dissolve the granulated sugar in 125ml water in a pan. Heat to 108C, or until a fork dipped in it brings away strands of liquid sugar. 2 Lightly whisk the egg yolks with an electric whisk. Pour the sugar syrup down the side of the bowl in a thin stream, whisking all the time, until mousse-like. 3 In a separate bowl, beat the butter until soft, then add to the egg mixture, 1tsp at a time. Add the vanilla. Chill for 45mins. 4 Cut a 2cm-thick slice of the fat top of one of the sponges. Spread icing on the cut-of layer, then stand the rest of the cake on top, rounded-side down, to form an egg cup shape. Cover with a thin layer of icing. 5 Using the fat side of