Easter egg cakes

Easter egg cakes recipe

14 ratings

Kids will really enjoy helping to make these creative egg cakes and will absolutely love peeling back the egg shell to reveal the colourful cake hidden inside. Super fun edible Easter gifts that are simple to make and tasty too, so go on, get cracking! See method

  • Serves 12 (makes 12 egg cakes)
  • 20 mins to prepare and 15 mins to cook, 20 mins to cool
  • 141 calories / serving

Ingredients

  • 12 large eggs
  • 1 x 400g packet vanilla flavour sponge mix
  • pink gel food colouring
  • green gel food colouring
  • yellow gel food colouring

Each serving contains

  • Energy

    595kj
    141kcal
    7%
  • Fat

    3g 5%
  • Saturates

    1g 7%
  • Sugars

    13g 14%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 24.8g Protein 2.5g Fibre 0.6g

Method

  1. Using the tip of a skewer or a pin, make a hole in the larger end of an egg approx 1-11/2cm (1/2in-3/4in) wide. In the opposite end make a pin hole.
  2. Turn the end of the egg with the larger hole over a bowl. Place you mouth over the pin hole end and blow hard to push the liquid egg out of the shell into the bowl. This may take several big breaths and you will know that all the egg is out as it will feel hollow.
  3. Repeat this process with all the eggs (use the eggs to make scrambled eggs or omelettes for Easter breakfast or brunch). Rinse each empty egg under hot water with the large hole. You may need to blow out any trapped water. Place the eggs, biggest hole down, in the egg box and leave to drip dry.
  4. While the eggs are drying, preheat the oven to gas 4, 180°C, 160°C fan. Cut 12 small squares of foil. Gently scrunch and place in the holes of a 12-hole muffin tin. The foil should make nests in which the eggs can sit upright and stay supported while cooking. Place the eggs in the foil nests with the largest hole uppermost. You will need to pipe the cake mixture into the holes so if they look a little too small, now is the time to make them slightly larger. However they should not be any larger than 1 1/2cm (3/4in).
  5. Place the cake mix in a large mixing bowl and add the eggs and water as instructed on the pack. Whisk for 2 minutes. Remove 2 tsp of the mixture and discard. Weigh the cake mixture and divide the weight by 3. Put in 3 separate bowls. Colour each mixture with several drops of the gel food colouring.
  6. Put each mixture portion into a disposable piping bag. Snip off the end to allow a thin stream of mixture to come out. Fill the eggs as evenly as possible with the mixture (4 of each colour). Bake for 12-15 minutes or until a skewer comes out clean when inserted into the hole and the centre of the cake.
  7. Don’t worry if the mixture has bubbled out of the hole. When you remove the tin from the oven, simply cut away any excess cake (if you want to give or serve the cakes in their shells any cake stuck to the shell can carefully be scraped and wiped away). Cool in tin then remove from tin and leave until cool enough to handle. Carefully peel away the egg shells and serve the cakes.

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