Light and fluffy, this sponge like tea cake makes a delightful Easter party dessert that's chocolate free.
Easter Tea Cake
Ingredients
170g (3/4 cup) Caster sugar
4 Eggs
150g (1 1/4 cups) Self-raising flour
1tbsp Corn flour
15g Copha, melted
80ml (1/3 cup) Milk
Candied orange and lemon zest, to garnish
Method
Preheat oven to 170°C (fan forced 150°C). Grease and line an 18cm spring form tin with baking/grease proof paper
Combine caster sugar and eggs together in an electric mixer and beat for 8 to 10 minutes until pale and creamy and tripled in volume
In a separate bowl, sift together self-raising flour and cornflour 3 times. Sift flours over egg mix and quickly fold through using a spatula, making sure all ingredients are well combined
Melt Copha in microwave or saucepan until fully melted. Warm milk in microwave (on high for 20 seconds). Pour Copha and milk down the side of bowl and fold through the egg and flour mix
Pour final mixture into prepared pan and smooth surface. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Remove pan from oven
Set cake aside in the pan for 5-10 minutes before turning onto a wire rack for 30 minutes to cool completely
Filling
Ingredients
180ml (3/4 cup) Thickened cream
1/2 cup Marmalade
Method
Using an electric mixer, whip cream and icing sugar together until soft peaks form
Put half the cream into a piping bag fitted with a 2cm fluted nozzle, set the other half aside
Tips & Hints
Can be stored in fridge for up to 3 days.
Assembly
Ingredients
3 tbsp Icing sugar, plus extra for dusting
Method
Slice your cake in half horizontally, ensuring you cut as evenly as possible. Place the bottom sponge on a serving plate.
Spread marmalade evenly over the base, followed by half of the cream. Place the top cake layer on top of your filling layer.
Pipe rosettes around the cake with the remaining cream, then decorate with candied zest
