Family Easter Cake Ingredients:
Method:
2 cups flour
Cake:
2 teaspoon baking soda
1.
paper and spray the sides with oil.
1 teaspoon baking powder ½ cup cocoa
2. To make the cake, sift the flour, baking soda, baking powder, cocoa and salt into a large mixing bowl. Stir in the sugar and make a well in
½ teaspoon salt 1 ¾ cups sugar
the centre. 3. In another bowl, whisk together the eggs, milk, sour cream, oil and
2 eggs ½ cup milk
Preheat oven to 180c. Line the base of a 22 cm cake pan with baking
vanilla essence until combined. 4. Pour the mixture into the dry ingredients along with the coffee. Using
½ cup sour cream,
an electric beater, beat on a medium speed for 2 minutes until all the
½ cup flavourless oil
ingredients are well combined (the mixture will be quite runny).
(sunflower, rice bran or canola are good)
5. Pour the mixture into the prepared pan and bake in the preheated
1 teaspoon vanilla essence
oven for 55-60 minutes, or until a skewer inserted into the middle
¾ cup hot black coffee (espresso or instant)
comes out clean. Leave the cake to cool in the pan or wait for 15 minutes before turning it out onto a cooling rack.
Buttercream Icing: 250 g butter softened 6 cups icing sugar, sifted ½ cup milk 1 teaspoon vanilla essence Few drops of green food colouring Assortment of easter eggs and sprinkles to decorate
Buttercream: 1.
To make the buttercream, cream the butter with an electric beater until it is very pale, about 2-3 minutes.
2. Using a low speed, add the icing sugar alternately with the milk and vanilla essence. Continue to beat until the icing is light and fluffy. Mix in a few drops of the food colouring. 3. Spread the buttercream over the top and sides of the cooked cake, swirling with a knife (or use a nozzle to pipe “grass” on the top of the cake). Decorate with Easter eggs in all shapes and sizes and sprinkles.
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