Surprise your loved ones on Easter morning with moist sponge cake hidden in a hen’s egg. Play with the sponge flavours by adding chocolate or different flavoured essences, such as orange blossom, for an added treat. No matter the flavour, vanilla sponge Easter eggs are guaranteed to please!
Recipe and styling by Thulisa Martins
Photograph by Dylan Swart
Vanilla sponge Easter eggs
- 8 white-shelled eggs
- 375g castor sugar
- 375g cake flour, sifted
- 10ml (2 tsp) baking powder
- 250g butter
- 225ml full-cream milk
- 75ml cooking oil
- 4 eggs
- 10ml (2 tsp) vanilla essence
- 300g icing sugar
- 120g butter
- 2,5ml (½ tsp) vanilla extract
- food colouring (optional)
To prepare the eggs, use a cork screw to pierce a small hole at the top of the egg and carefully peel off a little of the eggshell to make a small gap that can fit a piping nozzle. Tip out the egg inside and rinse. Repeat with the remaining eggs, reserving the insides of 4 for the sponge. You can freeze the leftover eggs for up to 3 months for use in omelettes or baking – remember to write down how many eggs are in the freezerproof bag!
Soak the empty shells in salted water for 20 minutes. Remove from the water and allow to drip dry.
Preheat the oven to 180˚C. To make the sponge, mix all of the dry ingredients together. Melt the butter and mix with the milk, oil, eggs and vanilla essence. Add the wet ingredients to the dry while mixing in a free-standing blender.
Place the batter in a piping bag and pipe into the 8 eggshells, taking care not to overfill the shells. Place each shell in a muffin-pan well, using baking paper to secure the egg around its base. Bake until a skewer inserted into an egg comes out clean, 20 – 30 minutes. The batter may bubble out during baking but, once the shells have cooled, you can peel off the extra sponge.
Serve in egg cups with a side of butter icing.