• 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?

    Speckled vanilla cake with marshmallow Easter-egg filling

    Serves: 8
    Cooking Time: 30 mins


    • 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.

    ALSO SEE: Chocolate-coated caramel marshmallow Easter eggs

    Chocolate-coated caramel marshmallow Easter eggs

    Recipe and styling by Katelyn Williams