As all good cakes start with inspiration, this one began with the purchase of a bag of Cadbury mini eggs. When I was young, Mum and I always used to make cupcakes with mini eggs on top, so I had to bake something involving mini eggs this Easter.
This is a special post because it’s the first joint bake I have published… The layering in this cake was actually my boyfriend’s idea, and we baked it together without
too much disagreement on how everything should be done!
I used a 4 egg Victoria sponge recipe,
260 g self raising flour
230 g caster sugar
2 tbsp cocoa powder (in two thirds of the mixture only)
250 g margarine
1 tsp vanilla essence (in one third of mixture)
- Mix up the basic mixture by creaming the margarine and sugar first. Then whisk in the eggs and fold in flour.
- Move one third of the batter into a different bowl. Add the vanilla essence to bowl number 2 (with 1/3 mixture in) and fold the cocoa powder into the larger amount of mixture remaining in bowl number 1.
- Put the vanilla mixture in one round tin and divide the chocolate mixture evenly between two tins, to achieve the three layers.
- Bake on Gas Mark 5 for approximately 20 mins, but keep an eye on the sponges and bear in mind that the chocolate sponges may take longer too cook.
- Once cooled, sandwich with raspberry jam and cover the top with buttercream. Decorate with mini eggs.
We took this to a party and my friends demolished it very quickly! In hindsight, probably should’ve only used 11 mini eggs round the edge, like a Simnel cake and left off Judas.