This is a print preview of "Easter Egg Cake" recipe.

Easter Egg Cake Recipe
by Global Cookbook

Easter Egg Cake
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  Servings: 4

Ingredients

  • 250 gm Butter
  • 250 gm Sugar, powdered
  • 5 x Large eggs, (250 g)
  • 200 gm Flour, sieved
  • 25 gm Rawa
  • 1 tsp Vanilla essence, (5 ml)
  • 1 kg Icing sugar, sieved
  • 1/4 c. Water, (60 ml)
  • 1 Tbsp. Gelatine, (15 g)
  • 1/2 c. Liquid glucose, (120 ml.)
  • 1 Tbsp. Glycerine, (15 ml) Cornflour as required for kneading

Directions

  1. CREAM butter.Add in sugar and mix well. Add in well beaten egg yolks. Beat egg whites until they stand in peaks and add in to the butter-sugar mix. Then mix in flour, rawa and one teaspoon vanilla essence. Pour into a greased egg shaped cake mould and bake in a moderately warm oven until done. When cold, cover with fondant and decorate as desired.
  2. PUT the water into a small saucepan and sprinkle the gelatine over. Cook over low heat, stirring until the gelatine dissolves. Don't allow to boil.
  3. Remove the pan from heat and add in the glucose and glycerine. Stir until the glucose dissolves. When cold, make a well in the centre of the icing sugar and gradually pour in three-fourths of the liquid and mix to a hard dough.
  4. If the fondant is too dry, add in a little of the remaining liquid. If too wet, add in more icing sugar. Turn fondant on to a clean work surface, dust with a little cornflour and knead till smooth. Cover with a plastic wrap till ready to use.
  5. NOTES : Sponge cake shaped like an Easter egg