Sprinkle Cake With Easter Decorations by Ed Halmagyi

Sprinkle Cake With Easter Decorations

Check out this Sprinkle Cake With Easter Decorations by Ed Halmagyi!

With Easter fast approaching, Ed Halmagyi, celebrity chef and Mitsubishi Electric Australia Ambassador, has prepared his top Easter recipes to help you celebrate the long weekend with your young ones. Ed’s fun, easy recipes are perfect to celebrate the special holiday this Easter.

RatingDifficultyIntermediate

Prep Time30 minsCook Time30 minsTotal Time1 hr

 750g plain flour
 60g cornflour
 4 tsp baking powder
 1½ tsp bicarbonate of soda
 1kg unsalted butter, at room temperature
 630g caster sugar
 8 egg whites
 ½ cup vegetable oil
 3 Tbsp clear vanilla essence
 1 tsp almond essence
 ½ tsp lemon essence
 1¾ cups milk
 1½ cups rainbow sprinkles*
 800g icing sugar mixture
 Easter eggs, to decorate

*This recipe requires traditional artificially coloured tubular decorations. Naturally coloured ones will lose their tint when baked.

** This cake traditionally has exposed edges, which is done by cutting it out of a sheet pan. This creates quite a bit of leftovers. For a more efficient result, use cake pans, and freeze three cakes for another time.

1

Preheat oven to 180°C. Sift the flour, cornflour, baking powder and bicarbonate of soda into a bowl. Put half the butter in the bowl of an electric mixer fitted with the paddle attachment with the caster sugar for 5 minutes, until very light. Beat in the egg whites one at a time, then the oil, 2 Tbsp vanilla and the essences.

2

Add the butter mixture to the flours and mix gently, adding 1½ cups milk 2 Tbsp at a time, until the batter is smooth. Add the sprinkle and mix gently, until evenly distributed. Spoon into 1 lined 55cm x 40cm baking tray, or 6 x 20cm cake tins.** Bake for 25-28 minutes, until a skewer can be inserted and removed cleanly. Cool completely in the tin, then refrigerate for 30 minutes before proceeding.

3

Combine the remaining butter in the bowl of an electric mixer fitted with the paddle attachment with the icing sugar and remaining vanilla. Beat for 10 minutes, scraping down regularly, until very light and pale.

4

Use a 20cm cake hoop to cut three discs from the baking sheet (or cut by hand using a plate as a guide). Spread all three with a 4cm layer of frosting, then stack them up. Spread the remaining icing lightly on the sides, then scrape to reveal the sprinkle cake showing through. Decorate with Easter eggs.

TweetSaveShareShareBigOven

Ingredients

 750g plain flour
 60g cornflour
 4 tsp baking powder
 1½ tsp bicarbonate of soda
 1kg unsalted butter, at room temperature
 630g caster sugar
 8 egg whites
 ½ cup vegetable oil
 3 Tbsp clear vanilla essence
 1 tsp almond essence
 ½ tsp lemon essence
 1¾ cups milk
 1½ cups rainbow sprinkles*
 800g icing sugar mixture
 Easter eggs, to decorate

Directions

1

Preheat oven to 180°C. Sift the flour, cornflour, baking powder and bicarbonate of soda into a bowl. Put half the butter in the bowl of an electric mixer fitted with the paddle attachment with the caster sugar for 5 minutes, until very light. Beat in the egg whites one at a time, then the oil, 2 Tbsp vanilla and the essences.

2

Add the butter mixture to the flours and mix gently, adding 1½ cups milk 2 Tbsp at a time, until the batter is smooth. Add the sprinkle and mix gently, until evenly distributed. Spoon into 1 lined 55cm x 40cm baking tray, or 6 x 20cm cake tins.** Bake for 25-28 minutes, until a skewer can be inserted and removed cleanly. Cool completely in the tin, then refrigerate for 30 minutes before proceeding.

3

Combine the remaining butter in the bowl of an electric mixer fitted with the paddle attachment with the icing sugar and remaining vanilla. Beat for 10 minutes, scraping down regularly, until very light and pale.

4

Use a 20cm cake hoop to cut three discs from the baking sheet (or cut by hand using a plate as a guide). Spread all three with a 4cm layer of frosting, then stack them up. Spread the remaining icing lightly on the sides, then scrape to reveal the sprinkle cake showing through. Decorate with Easter eggs.

Sprinkle Cake With Easter Decorations by Ed Halmagyi

You might wanna try these Dark Chocolate Almonds and Biscoff Babka!

Sprinkle Cake With Easter Decorations
  • Save

Share via
Copy link
Powered by Social Snap