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



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.



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


  • 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.


1.1 Slightly whisk the eggs.








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














1.3 Heat the milk on low heat.








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








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








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. 







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








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.




2.4 What do you know, we got some sponge!






3. Icing.


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







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.


We need some lemon zest.








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








Some lemon zest on top.








Start covering with out icing.
















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







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