SPECKLED EGG CAKE

ServeS: 12 PreP: 30 mins Cook: 45 mins

250g (9oz) butter, softened

300g (10½ oz) caster sugar

2 tsp vanilla extract, plus 1½ tsp extra 4 eggs

500g (1lb 2oz) self-raising flour 400ml (14fl oz) milk

1 tbsp cocoa powder speckled chocolate eggs

300ml (½ pt) tub whipping cream, whipped For the icing: 250g (9oz) unsalted butter 375g (13oz) icing sugar 1 tbsp milk

1-2 drops of food colouring

1. Preheat oven to 180°C/350°F/Gas mark 4. Lightly grease and line 2 deep 20cm round cake tins. 2. Using an electric mixer, beat butter, sugar and vanilla together until creamy. Add eggs, one at a time, beating well after each addition. Fold in flour alternately with milk. 3. Divide mixture evenly between tins, levelling the top. Bake for 30-35 mins. Cool in tins for 5 mins before turning out onto a wire rack.

4. Cut both cakes in half horizontally. Place a base half on a serving platter. spread with one-third cream. Repeat, finishing with a cake layer.

5. Beat butter, half the icing sugar and milk together until creamy. Gradually add remaining icing sugar, then beat in the food colour. 6. Coat the entire cake with a thin layer of icing until smooth. Chill for 15 mins. spread over a thicker layer. 7. in a small bowl, mix extra vanilla and cocoa together then flick with a brush onto the cake to create speckles and top with speckled eggs. Woman’s Day