The star of your Easter feast! Who can resist chocolate eggs, cake, and marshmallows? Especially when you combine them and get this delicious Speckled vanilla cake with marshmallow Easter-egg filling?
Recipe and styling by Katelyn Williams
Speckled vanilla cake with marshmallow Easter-egg filling
- 4 egg whites
- 225g castor sugar
- 10ml (2 tsp) vanilla extract
- few drops turquoise gel food colouring
- 2 x 20cm vanilla sponge cake rounds
- 10 marshmallow Easter eggs, chopped into chunks
- 5ml (1 tsp) cocoa powder
- assorted Easter eggs, to decorate
For the icing, place the egg whites and castor sugar in a metal or heatproof glass mixing bowl and set over a pot of gently simmering water. Stir the egg whites gently with a whisk (don’t whisk vigorously) until the mixture is very hot to the touch. Remove from heat and whip vigorously with a hand beater or in a free-standing mixer until light and fluffy. Continue beating until cool. Add 5ml (1 tsp) of the vanilla and tint it a pale seagreen colour with the food colouring.
Assemble the cake by layering the rounds with icing and a scattering of chopped marshmallow eggs in between. Finish by icing the entire cake.
Mix the remaining vanilla with the cocoa powder and, using a clean pastry brush, splatter speckles all over the cake. Decorate with your choice of Easter eggs to serve.
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