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Easter egg surprise cake recipe
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Prep Time:
100 minutes
Cook Time:
85 minutes
Total Time:
185 minutes
Create a festive Easter cake with a surprise inside to delight everyone - hop on this sweet treat!
Ingredients:
  • 375g (2 1/2 cups) plain flour
  • 2.00 gm baking powder
  • 0.63 gm bicarbonate of soda
  • 230g unsalted butter, at room temperature
  • 430g (2 cups) caster sugar
  • 6 eggs
  • 17.40 gm vanilla extract
  • 250g Light Sour Cream
  • Pink, yellow and green gel or liquid food colouring, to tint
  • 230g (1 1/2 cup) pure icing sugar, sifted
  • Life Savers Fruit Tingles, to decorate
  • Coles Speckled Jelly Beans, to decorate
Instructions:
  • Preheat your oven to 160C (140C fan forced). Grease a shallow 38 x 25cm baking tray and a deep 24 x 14cm loaf pan, then line the base and sides of both with baking paper.
  • In a bowl, sift half of the flour, half of the baking powder, and half of the bicarbonate of soda. Add a pinch of salt. In a large bowl, use electric beaters to cream together half of the butter and half of the sugar until pale and creamy. Gradually beat in the eggs one at a time, ensuring each one is well combined. Mix in 2 tsp of vanilla. Gently fold in half of the flour mixture until just combined. Alternate folding in half of the sour cream with the remaining flour mixture until fully combined.
  • - Divide the cake mixture into three small bowls. Color one bowl with pink food coloring, another with yellow, and the last one with green. Keep the rest of the mixture aside. - Transfer each colored cake mixture into separate sealable plastic bags, cutting off a small tip from each bag. - Pipe diagonal lines of the colored mixtures on a prepared tray, alternating colors to create stripes until the tray is covered. - Bake for 20-25 minutes until the cake springs back when touched. - Let the striped cake cool in the freezer for 10 minutes, then cut out 20 egg shapes using a 6cm egg-shaped cookie cutter. - Stack the egg shapes to form a log, wrap in plastic, and return to the freezer.
  • Sift the remaining flour, baking powder, and bicarbonate of soda into a bowl, then add a pinch of salt. In a separate large bowl, use electric beaters to cream the remaining butter and sugar until pale and fluffy. Add the remaining eggs one at a time, beating well after each addition. Mix in the remaining vanilla extract. Carefully fold in the flour mixture and sour cream alternately until fully combined. Finally, fold in the reserved cake mixture.
  • Take the frozen egg log out of the freezer, unwrap it, and place it, base-side down, in the prepared pan. Carefully fill the pan with cake mixture, covering the log entirely, starting with the sides and then pouring over the top. Bake for 1 hour or until the cake edges spring back when touched lightly. Allow it to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  • Whisk the icing sugar with 2 tablespoons of water in a bowl until silky. Generously spread it over the cake, letting it cascade over the edges. Roughly chop the Fruit Tingles and use them to adorn the cake along with the jelly beans.

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