Sponge Cake Bars
- 20 mins
- 8 cake bars
- Easy
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Easter Cake
This showstopper makes a really pretty Easter bake and is very simple! You don’t have to buy a bundt tin – simply cut out a shallow circle in the middle of the cake for the eggs to sit in!
-
Cook: 30 mins
Prep: 10 mins - 6-8 portions
- Easy
- Suitable for home freezing
Go back
Easter Cake
This showstopper makes a really pretty Easter bake and is very simple! You don’t have to buy a bundt tin – simply cut out a shallow circle in the middle of the cake for the eggs to sit in!
-
Cook: 30 mins
Prep: 10 mins - 6-8 portions
- Easy
- Suitable for home freezing
Ingredients
| For the sponge: | |
| 250g butter | |
| 250g Juvela Gluten Free White Mix | |
| 225g golden caster sugar | |
| 1tsp baking powder | |
| Pinch of salt | |
| Zest of an orange | |
| 5 medium eggs, lightly beaten | |
| For the icing and decoration: | |
| 150g icing sugar | |
| Juice of an orange | |
| Chocolate eggs eg Cadbury’s mini eggs |
Method
- Before you start, preheat the oven to 180°C/160°C Fan/350°F/Gas Mark 4 and lightly grease a bundt tin (if you have one), then dust with a little Mix.
- Place all cake ingredients in a large bowl and beat together until smooth and creamy. Transfer into the prepared tin and smooth the top.
- Bake in the oven for 30-35minutes, then remove from the tin and allow to cool on a wire rack.
- For the icing, mix together the icing sugar and orange juice until you have a smooth paste with a dropping consistency.
- Spoon the icing over the cake and allow to set.
- Decorate with chocolate eggs and any other Easter decorations you have!
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