Prep time:
Cooking time: 20 minutes
Total time:
Serves: 8
225g Butter
225g Golden Caster Sugar
4 Medium Free Range Eggs, seperated
175g Self Raising Flour
1tsp Baking Powder
50g Good Quality Cocoa Powder
2tsp Ground Cinnamon
For the Icing:
50g Butter
50g Soft Cheese or Mascarpone
½tsp Vanilla Extract
225g Icing Sugar
100g Dark Chocolate Chunks or Chopped Dark Chocolate
Mini Eggs and Sugar Flowers, to decorate
It’s lovely to have a cake in a tin for when all the family come home for Easter and this quick all in one version fits my current need for impact without too much hard work. I can even freeze the sponge in advance and ask a daughter to ice it for me, the part they enjoy most!
Aga cooks: For 2 oven Aga’s, cook the cakes on the shelf on the bottom of the roasting oven with the grid tray on the middle set of rungs. For three or four oven Aga’s cook in the middle of the baking oven Cook’s tip: If I’m really in a hurry I sandwich the cakes with black cherry preserve and whipped cream and dust the top with sifted cocoa.
- words: Mary Gwynn
- pictures: David Merewether
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