MINI EGG CAKE RECIPES

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MINI EGG CAKE RECIPE | BBC GOOD FOOD



Mini Egg cake recipe | BBC Good Food image

A great bake to make with kids, this all-in-one orange flavoured Mini Egg bundt is the perfect dessert for an Easter celebration with friends and family

Provided by Sophie Godwin – Cookery writer

Categories     Dessert

Total Time 2 hours

Prep Time 1 hours 15 minutes

Cook Time 45 minutes

Yield 16

Number Of Ingredients 13

250g butter , softened, plus a little extra, melted, for the tin
250g self-raising flour , plus extra for dusting
225g golden caster sugar
2 oranges , zested
5 large eggs
1 tsp baking powder
2 oranges , juiced (use the ones you've zested)
2 tbsp golden caster sugar
150g butter , softened
500g icing sugar
1 tsp vanilla extract
180g tub full-fat cream cheese
4 x 90g bags Cadbury's Mini Eggs

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter a bundt tin or fluted cake ring (at least 2.5-litre capacity), then dust the tin with a little flour, shaking off the excess. Beat all the cake ingredients with a pinch of salt using an electric whisk until you have a smooth batter. Spoon into the prepared tin, smoothing the top with a palette knife, then bake for 35 mins until a skewer inserted into the centre comes out mostly clean with a few dry crumbs attached.
  • For the drizzle, combine the sugar with the orange juice in a saucepan, then reduce over a medium heat to a loose syrupy consistency. Prick the base of the cake all over with a skewer, then pour over half the syrup, adding the rest once it has been absorbed, Leave the cake to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.
  • While the cake is cooling, make the icing. Beat the butter with half the icing sugar and the vanilla extract until smooth and fluffy. Add the remaining icing sugar and the cream cheese and beat again until well combined – don’t overbeat or the icing will become runny.
  • Spread a thin layer of the icing over the entire cake, taking care to get into all the crevices, then pop in the fridge for 20 mins to set. If you are short of time, you can always put it in the freezer. Spread the remaining icing onto the cake in an even layer. Once iced, the cake will keep in the fridge for three days. Bring to room temperature before decorating and serving.
  • Sort the Mini Eggs into different colours (a possibly therapeutic exercise, depending on your organisational tendencies). Stick the Mini Eggs all over the top of the cake.

Nutrition Facts : Calories 600 calories, FatContent 30 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 75 grams carbohydrates, SugarContent 63 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.8 milligram of sodium

CHINESE EGG CAKE—OLD STYLE BAKED VERSION | CHINA SICHUAN FOOD



Chinese Egg Cake—Old Style Baked Version | China Sichuan Food image

Old-styled Chinese egg cake

Provided by Elaine

Categories     Dessert

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 5

2 middle size eggs ( ,room temperature eggs)
60 g cake flour ( ,1/2 US cup)
40 g castor sugar ( ,around 3 tablespoons+1 teaspoon)
5 g oil ( ,olive oil or other vegetable oil around 3/4 teaspoon)
warm water ( ,for speeding up the whipping process, not required in summer days.)

Steps:

  • Preheat the oven to 180 C around 350F.
  • Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Add eggs and castor sugar. Whip at medium speed until light and fluffy. And then use low speed to remove some large bubbles. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage.
  • Shift flour in. Then use a spatula to combine well. And lastly add oil and well combined too.
  • Prepare a mini 12 paper lined muffin tin mold and pour the batter in.
  • Bake at the middle rack for 15 to 20 minutes until the surface is well colored.

Nutrition Facts : Calories 45 kcal, CarbohydrateContent 7 g, ProteinContent 1 g, FatContent 1 g, CholesterolContent 27 mg, SodiumContent 10 mg, SugarContent 3 g, ServingSize 1 serving

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