Easter cake
A fantastic cake to make for Easter. The two layer cake is filled and spread with a meringue icing. On top of the cake is a nest made from coloured coconut, which is filled with chocolate eggs.
Ingredients
Makes: 10 - 15 servings
- 50g butter
- 50g margarine
- 200g caster sugar
- 220g sifted plain flour
- 4 tablespoons cornflour
- 2 1/2 teaspoons baking powder
- 75ml milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 5 egg whites, stiffly beaten
- 200g caster sugar
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 2 egg whites
- 2 drops red food colouring
- 100g sugar-shell coated milk chocolate eggs
- 75g desiccated coconut
- 4 drops green food colouring
Method
Prep:30min ›
Cook:1hr30min ›
Ready in:2hr
- Cream butter and margarine. Add 200g sugar gradually, beating until mixture resembles whipped cream.
- Sieve flour, cornflour and baking powder together 3 times; add to creamed mixture alternately with milk. Stir in 1 teaspoon vanilla extract and almond extract. Fold in stiffly beaten egg whites carefully. Pour batter into two greased 20cm round tins.
- Bake for 20 to 30 minutes at 190 C / Gas 5. Cool layers on wire racks.
- Meanwhile, make the icing. Place 200g sugar, water, 1/2 teaspoon vanilla, cream of tartar, 2 egg whites and red food colouring in top of double boiler. Cook, beating constantly, until icing is thick and creamy. Ice the cooled cake.
- To make green tinted coconut. Place coconut in a large plastic bag, put a few drops of green food colouring in the bag and shake until desired colour is achieved.
- Make a nest of green coconut on top of cake and fill nest with chocolate eggs. Sprinkle a border of coconut around base of cake.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (1)
I made chocolate mousse (doubled the recipe) and I had 10 egg whites left over so this recipe was a perfect way to use them. The cake tasted super. I didn't have almond extract on hand, so I used only vanilla. I didn't make the frosting. I'm thinking about using whipped cream and fresh strawberries to finish off the cake. I doubled the cake recipe. Thanks for the recipe! - 04 Jun 2005 (Review from Allrecipes US | Canada)
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