Easter sponge cake recipe
Pretty, easy and perfect for a morning tea on the Easter long-weekend. The kids will love helping break the eggs, cubing the butter and folding in the flour.
- 225g unsalted butter, softened
- 1 cup (220g) caster sugar
- 4 eggs
- 1 1/2 cups (225g) self-raising flour
- 1 tbsp vanilla paste
- 1/3 cup (110g) blackberry or strawberry jam
- 1 1/4 cups (300ml) cream
- 1 cup (150g) pure icing sugar, sifted
- 1 tbsp water
- pink food colouring
- Easter-themed decorations
Preheat oven to 180°C (160°C fan-forced). Grease and line two 20cm cake tins.
Cream butter and sugar together until pale and fluffy (at least 10 minutes). Add the eggs one at a time, beating well after each addition.
Gently fold in the flour and vanilla bean paste, then pour half of the mixture into each prepared cake tin and bake for 20 minutes or until golden and the cake is pulling away from the sides slightly.
Let cool for 5 minutes in the tin before turning, carefully, onto a cooling rack.
To make the icing, stir icing sugar and water together until you have a thick paste. Add a drop of pink food colouring and stir to combine. Once the cakes are completely cool, spread one half with the jam. Whisk the cream until soft peaks form and then spread this over the jam.
Carefully place the second cake on top of the cream and jam-spread first and spread top with pink icing. Decorate to taste and enjoy!
- You can skip the icing entirely and just dust the top with icing sugar if preferred. Also, the jam can be replaced by thinly sliced fresh strawberries or even peaches or other seasonal, ripe fruit.
- Make a chocolate sponge by swapping 3 tbsp of the flour with really good cocoa powder.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder: You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.