Speckled vanilla cake with marshmallow Easter-egg filling

Speckled vanilla cake with marshmallow Easter-egg filling recipe

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?

ALSO MAKE: Rooibos, honey and vanilla Easter cake with cream-cheese icing

Recipe and styling by Katelyn Williams 

Speckled vanilla cake with marshmallow Easter-egg filling

Serves: 8
Cooking Time: 30 mins

Ingredients

  • 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

Instructions

1

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.

2

Assemble the cake by layering the rounds with icing and a scattering of chopped marshmallow eggs in between. Finish by icing the entire cake.

3

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.

More Easter recipes you will love:

Slow-roasted Easter leg of lamb with pomegranate and rosemary

Slow-roasted Easter leg of lamb with pomegranate and rosemary recipe

Vanilla sponge Easter eggs

Vanilla sponge Easter eggs recipe

Simnebun cake with Italian meringue & caramel-chocolate sauce

Simnebun cake with Italian meringue & caramel-chocolate sauce recipe

Easter cinnabunnies

Slow-roasted lamb shoulder and chickpeas with preserved lemon, pistachio and mint pesto

Slow-roasted lamb shoulder and chickpeas with preserved lemon, pistachio and mint pesto

 

Send this to a friend