Cake filled with chocolate easter eggs
Cake filled with chocolate easter eggs, a recipe with that wonderful Easter feeling. Very easy to make and fun to serve at Easter at tea.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- loaf / pound cake tin 6 inches / 15 cm
Ingredients
- 1⅔ stick butter room temperature, unsalted
- 1 cups sugar
- 1 teaspoon vanilla extract
- 4 eggs size M
- 1⅔ cups flour
- ⅛ teaspoon salt
- 2 teaspoons baking powder
- 14 chocolate eggs choose at your own taste, but make sure to take of the foil
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 350 °F (180 °C).
- Grease the cake tin with butter and dust with flour. Make sure you tap the excess flour from the cake tin.
- Put the butter and sugar in a bowl and mix at high speed for three minutes, so that it becomes pale and fluffy.1⅔ stick butter , 1 cups sugar
- Add the vanilla extract and eggs one by one, while continuing to mix at high speed. Mix for another minute.1 teaspoon vanilla extract, 4 eggs
- Turn the mixer off and sift the flour, salt, and baking powder over the bowl.1⅔ cups flour, ⅛ teaspoon salt, 2 teaspoons baking powder
- Mix everything at low speed until it is just combined.
- Then mix with a spatula the chocolate eggs through the batter.14 chocolate eggs
- Pour everything into the cake tin and flatten the top. Put it in the oven.
- Bake for 50 minutes and check if the cake is done with a skewer (see tips).
- Leave the cake to rest for five minutes and then remove the tin.
- Place the cake on a wire rack and allow to cool further.
NOTES
1. - Chocolate eggs
Take the flavor you like: dark, milk, or white chocolate. Don't use chocolate eggs with soft filling.
3. - Check if the cake is done
Check if the cake is done with a satay pricker. Stick that into the middle of the cake. When it comes out dry and clean the cake is done. Otherwise, bake for another two minutes.
4. - Oven
When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is sufficient.
5. - Storage
2. - Substitutes
- Flour and baking powder - You can substitute flour and baking powder with 1⅔ cups (200 grams) self-rising flour.
- Room Temperature - Wrap the cake in aluminum foil and store three days at room temperature.
- Freezer - You can freeze this turban cake. First, wrap it in aluminum foil and then put it in a sack or airtight container. Freeze. Let it defrost at room temperature.
- Don't - Don't store the cake in the refrigerator, because the structure of the cake will change.
Nutrition
Calories: 403kcal | Carbohydrates: 47g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 239mg | Fiber: 1g | Sugar: 26g | Vitamin A: 712IU | Iron: 2mg
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