Marvellous mini egg cake
- 450g self raising flour
- 2 level tsp baking powder
- 375g butter, softened, plus extra for greasing
- 375g caster sugar
- 6 large eggs
- 2tbsp milk
- Grated zest 2 oranges
- 300g butter, softened
- 600g icing sugar
- 3tbsp cocoa powder
- 1tbsp milk
- 12 x 90g packs mini eggs
Preheat the oven to 180C/ 160C Fan/Gas 4. Grease and line the bases of 3 x straight- sided 20cm round cake tins.
Put all the cake ingredients in a large bowl and beat with an electric hand-whisk for 2-3 mins until light and fluffy. Divide between the tins, level
the surface and bake for
25 mins or until the top springs back when pressed lightly and a skewer inserted in the centre comes out clean. Allow to cool for
10 mins in the tins and then completely on a wire rack, so the buttercream won’t melt when you spread it on.
Make a basic buttercream by beating together the 300g butter and the icing sugar until pale and fluffy.
Put ￼ of the buttercream in a bowl. Add the cocoa and milk and stir until smooth.
On a serving plate, use the chocolate buttercream to sandwich the 3 cakes in a triple layer. Spread the plain buttercream over the top and sides of the cake.
Shortly before you serve the cake, press the mini eggs into the icing to decorate