Easter Dawn Cake RecipeOrigin: America Period: Traditional |
Ingredients:
150g butter, softened
Easter Dawn Cake Preparation:Method:For the cake, cream together the butter and granulated sugar until pale and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Sift together the flour, baking powder and salt into a bowl then add to the creamed mixture, alternating with milk (make certain you begin and end by adding flour though). Stir-in the vanila and mix until smooth then divide 2/3 of the batter between three greased and floured 20cm sandwich pans. Add the food colouring and peppermint oil to the batter remaining in the bowl and beat until evenly pink coloured. Divide the pink batter evenly between the cake pans then swirl the pink batter into the white batter to form a marbled effect. Transfer the cakes to an oven pre-heated to 75°C and bake for about 25 minutes, until golden brown and springy on top and a skewer inserted into the centre emerges cleanly. When done, transfer to a wire rack to cool in the pans for 10 minutes then turn out and allow to cool completely. In the meantime prepare the icing. Beat the egg whites until frothy then gradually add the sugar, beating briskly until the mixture forms stiff peaks. Add all the remaining ingredients and beat until smooth. Spread the icing betwen the three cake layers and sandwich together then cover the top and sides with icing. Find more Easter Recipes Here |
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