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Hidden Easter Egg Butter Cake
Hidden Easter Egg Butter Cake
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Ingredients
Basic butter cake ingredients - you will need 2 x batches
- 2 - 3 large eggs, at room temperature
- 250g butter, softened to room temperature
- ½ teaspoon vanilla paste
- 1 ¼ cups caster sugar
- 2 ¼ cup plain flour
- 1 ¼ cups self raising flour
- ¾ cup of milk
- Green food colouring and pink food colouring (for the first batch only)
Method
- Heat your oven to 180C, and line a slice pan with baking paper.
- In the bowl of an electric mixer whip your butter, sugar and vanilla together until very light and fluffy - this step is crucial.
- Mix in your three eggs in one at a time until just combined, then add in the sifted flours and the milk in three batches and mix until just combined. Don’t overmix.
- Separate the batter into two bowls and colour one pink and the other green with the food colouring. Place each colour into a piping bag and then pipe alternating lines of the batter into the slice tray to cover it from one end to the other and create a striped pattern. Bake for 20-25 minutes or until springy but not too coloured. Allow to cool.
- Use an Easter egg cookie cutter to cut eggs out of the striped cake. Stack them to make a log. Roll the log up firmly in cling wrap and place in the fridge to chill.
- Meanwhile, line a loaf tin with baking paper and make a second batch of the butter cake batter, but do not colour it.
- Place the chilled Easter egg log into the prepared loaf tin - running it from one end to the other so that it will be in the middle of the cake - and pour the uncoloured batter around and over to completely cover the coloured cake. Make sure some of the batter goes under the coloured section too.
