Easter Cadbury Mini Eggs, lemon zest, and cream cheese icing sponge cake!

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Hi all! Easter cake! Vanilla sponge cake, lemon zest filling, cream cheese icing and Cadbury Mini Eggs decoration! Mini Eggs actually really make it pop! It’s extremely moist and airy and sweet. I think it’s my best success so far.

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Ingredients:

200g Cadbury Mini Eggs for decoration 😉

Sponge (for 2x20cm baking trays):

  • 175g self-raising flour
  • 1 tsp baking powder
  • 3 large eggs
  • 175g soft butter or margarine (I’ve used Stork, oh well)
  • 175g sugar
  • 1/2 tsp vanilla flavouring

Filling (this makes a lot, I’ll find a way to use it, but you may want to divide everything by 2):

  • 175g sugar
  • 4 tbs butter or (Stork)
  • 2 eggs
  • 1 tbs corn flour (or starch)
  • juice of 1 lemon (zest will be used for the cake)
  • 100ml milk
  • a pinch of salt

Icing:

  • 300g philadelphia cream cheese
  • 100g butter (or Stork)
  • 1 tsp vanilla flavouring
  • around 700-800g icing sugar

Cooking time: around 2-3 hours.. (plus an hour in the fridge before serving)

Cooking steps: start with the filling as it needs to cool down and it takes a while!!!

1. Filling.

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1.1 Slightly whisk the eggs.

 

 

 

 

 

 

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1.2 Mix butter with sugar, add to eggs and whisk a bit more.

 

 

 

 

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1.3 Heat the milk on low heat.

 

 

 

 

 

 

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1.4 Squeeze the juice and add to egg/butter/sugar mixture, add all to milk.

 

 

 

 

 

 

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1.5 Cook on low heat for about 10min until thickened, then remove and pour into a bowl; set to cool down.

 

 

 

 

 

 

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1.6 It should be pretty thick.

 

 

 

 

 

 

 

2. Sponge. Preheat oven to 170.

IMG_08152.1 Mix all ingredients. Or be proper and sift the flour, bla bla bla. I had a horrible back pain today, so I just mixed it all. 

 

 

 

 

 

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2.2 It’s semi-thick and nice (taste it – yum!).

 

 

 

 

 

 

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2.3 Divide between the 2 tins and shove into the oven for 30-35 min. Only open the oven to check for readiness after 30 min. To check: slightly press with a spoon and it’s ready when no mark is left and the sponge springs back up.

 

 

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2.4 What do you know, we got some sponge!

 

 

 

 

 

3. Icing.

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Mix cream cheese, butter and vanilla flavouring and start adding icing sugar, while stirring. Add until VERY thick.

 

 

 

 

 

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This thick – doesn’t drop. And make it even thicker after that. It should be really hard to stir!

 

 

 

 

 

 

Right. All ready for putting the cake together.

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We need some lemon zest.

 

 

 

 

 

 

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The thickest sponge will do as the base, add the filling 9as much as you see fit.

 

 

 

 

 

 

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Some lemon zest on top.

 

 

 

 

 

 

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Start covering with out icing.

 

 

 

 

 

 

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Covered!

 

 

 

 

 

 

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Decorate as you wish 😉 These were meant to be flowers. Leave in the fridge for an hour before serving for icing to set.

 

 

 

 

 

Wooo!

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