Camden New Journal - Reciepe for Easter Egg Cake By Clare Latimer

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 4th August 2008

Clare Latimer's recipe for
Easter Egg Cake

Easter Egg Cake
Chatting in my kitchen I came up with this idea for an Easter cake – one giant egg!
If you have children then they would love icing and filling it and you could do any amount of mixes.
You could flavour the cake with any sponge flavour and then either fill with orange butter icing with hidden sweets and if you have cooked the bunnies in the other recipe then use up the rest of the baby marshmallows in the filling.
You could then cover the outside of the egg with yellow icing to make it look like a real egg or just go for chocolate all round.

Ingredients
225g butter;
225g caster sugar;
Four large eggs;
Two heaped tbsp cocoa;
Eight oz self-raising flour;
One tbsp boiling water.

Method
Preheat oven to 180°C 350°F Gas mark 4. Grease and line two one-pint basins.
In a mixing bowl put the butter, caster sugar, eggs, cocoa and flour and then beat until really fluffy and smooth.
Finally mix in one tablespoon boiling water. This lightens a cake mixture.
Divide the mixture equally between the two basins and level off the tops.
Cook in the oven for about one hour or until a skewer comes out clean when speared right through the middle of the sponge. Turn out gently and then cool on a rack.

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out