Easter baking recipe for 10 people, takes only 20 mins; recipe has butter, white chocolate, milk, vanilla extract, self-raising flour, bicarbonate of soda, caster sugar, egg, philadelphia cheese, butter, icing sugar and egg.
Frosted white chocolate Easter cake
Course: Easter baking
Servings
10
servings
Prep time
10 mins
Ingredients
- Egg: 2 large eggs, lightly beaten
- Milk: 250ml milk
- Butter: 250g butter, plus a little extra for greasing
- Caster Sugar: 300g caster sugar
- Bicarbonate Of Soda: 1/4 tsp bicarbonate of soda
- Self Raising Flour: 250g self-raising flour
- Vanilla Extract: 1 tsp vanilla extract
- Icing Sugar: 100g icing sugar, sifted
- Philadelphia Cheese: 300g tub Philadelphia cheese
- White Chocolate: 140g white chocolate, broken into pieces
Directions
- Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.
- To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.
