Mummy cake

Mummy cake

Turn a simple sponge cake into an Egyptian mummy.

By , 21 September 2015
Mummy cake
  • Ready in: 85 mins
  • Serves: 12
  • Price: 30p per serving
Nutritional Info
Each 114g serving contains
  • Fat 25
  • Sat Fat 14
  • Sugar 53
  • Salt 0.81
  • Cals 508
of your reference intake.
Typical energy values per 100g: 1866kJ/446kcal.
  • 225g self-raising flour
  • 2 level tsp baking powder
  • 225g caster sugar, plus extra for rolling out
  • 2 large free-range eggs
  • 300g butter, softened
  • 150g icing sugar
  • 2 tbsp milk
  • 1/4 tsp vanilla extract
  • 6 tbsp Asda Chosen by you Apricot Jam
  • 250g Asda White Marzipan
  • 2 Asda Giant Chocolate Eyeballs
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm shallow round cake tins and line the bases with baking paper.

  • Sift the flour and baking powder into a large bowl and add the caster sugar, eggs and 225g butter. Beat together until evenly mixed, then divide between the tins and level out the tops.

  • Bake for 25 minutes or until the tops spring back when pressed lightly. Leave in the tins for 5 minutes, then turn out onto a wire rack to cool.

  • Beat the rest of the butter with the icing sugar, milk and vanilla extract until light and fluffy. Spread over one sponge cake, then gently spread half of the apricot jam on top. Place the other cake on top.

  • Heat the rest of the jam with 2 tsp water until it melts, then brush over the cake.

  • Roll out the marzipan on a work surface dusted with caster sugar and cut into 4cm wide strips to form mummy's bandages. Wrap these around the top and sides of the cake and insert the chocolate eyeballs.