Happy Easter Cake

A VICTORIA SPONGE WITH MINI EGGS AND ICING FLOWERS MAKES THE ULTIMATE CELEBRATION TREAT

INGREDIENTS

125g self-raising flour

1tsp baking powder

¼ tsp salt

115g caster sugar

75g Trex, at room temperature

2 large eggs

3 tbsp milk

½ tsp vanilla extract

FILLING AND DECORATION

100g butter, at room temperature

250g icing sugar

½ tsp vanilla extract

2-3 drops of pink or yellow food colouring

3-4 tbsp of raspberry jam

Mini Easter eggs and tiny icing flowers

METHOD

■ Position the oven shelves towards the centre of the oven. Preheat the oven to 180°C/fan160°c/gas Mark 4. Lightly grease two 18cm (7in) sandwich tins, then line the bases with greaseproof paper.

■ Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk and vanilla extract. Use a wooden spoon to beat the mixture together for 1 to 2 minutes until smooth and creamy.

■ Divide the mixture between the prepared tins and level the tops. Bake for 18 to 20 minutes. To test that the cakes are cooked, they should be golden brown, and when touched lightly the tops should spring back into shape.

■ Put the tins on a wire rack to cool for a few minutes. Remove the cakes from the tins and allow to cool completely, then remove the lining paper.

■ Meanwhile, beat together the butter and icing sugar until light and creamy. Stir in the vanilla extract and food colouring.

■ Spread half the buttercream over one cake. Spread the underside of the second cake with the raspberry jam. Sandwich the cakes together and spread the remaining buttercream on top. Decorate with small Easter eggs and tiny icing flowers.

Recipe from Trex familybaking.co.uk/ about-trex