Easter Cake Recipe

Easter Cake

Easter Cake

EASTER CAKE- Spinneys Food Magazine- April 2009 – Shared by Gitu

(For 1 X 24 cm spring form pan)



For the Almond Sponge

  • 4 eggs
  • 120 g sugar
  • I packet Vanilla
  • 80g flour
  • 2 tbs cornflour
  • 50g ground almond


For the Filling

  • 500 g Cream
  • 250g dark chocolate
  • ½ tsp cinnamon


To Garnish

  • 150g apricot jam
  • 2 tsp orange essence
  • 400 g marzipan
  • Icing sugar for rolling out colored sugar eggs


Assemble and weigh all the ingredients for the sponge. Line the base of a spring form pan with baking parchment.


Separate the eggs. Beat the egg whites until stiff, gradually trickling in half of the sugar. Continue beating until the beaten egg white is stiff and shiny. Beat the egg yolks with the other half of the sugar and vanilla sugar (or vanilla extract) until pale, thick and creamy. Mix the flour and the cornflour and sieve over the egg yolk mixture, add ground almonds and fold in. Finally fold in the beaten egg whites. Turn the mixture into the prepared spring form pan, smooth the top and bake in a preheated oven (180 C with top and bottom heat, middle shelf) for 25 to 30 minutes. (Test to see if it is done by inserting a skewer)  When done, take out of the oven, leave to cook slightly, the carefully loosen the edge with a think knife and turn out onto a cake rack. Leave to cool completely. Leave to rest for at least four hours before refilling and decorating. Split the cake into three horizontally and place the bottom layer in a cake ring.


For the filling, cut the chocolate into pieces and melt it. Stir in the cinnamon. Leave to cool until just beginning to set. Mean while whip the cream until and fold into the cooled mixture. Spread half of the cream on the sponge base in the cake ring. Place the middle layer of sponge on top and press lightly. Spread the rest of the cream on the middle layer of the sponge and place the last layer of sponge on top. Put the cake into the refrigerator for three hours.


Remove the cake ring. Warm the apricot jam with the orange essence and strain through sieve. Cover the base and sides of the cake with the warm mixture (apricot glaze). Leave to dry slightly. Meanwhile roll out half of the marzipan to a thickness of 3mm on a work surface lightly dusted with icing sugar and cut out a circle the size of a spring form pan. Pick up the marzipan circle by rolling it over your rolling pin and place on top of the cake. Shape the rest of the marzipan into a long sausage and role out to a thickness of 3mm. Cut a strip the height and circumference of the cake, wrap around the sides and of the cake and press neatly, carefully to join the top of the icing. Smoothen the edges. Decorate with cake and colored sugar eggs.






Find your inspiration! Check out some creative cake ideas.

We know making cakes is a joyful experience for you. But sometimes you look for inspiration outside. Letsmakecake checks out the some of the most creative cakes out there.

 Go ahead get inspired, enjoy and indulge.  




Divya's- Orange Buttercream Cake

Divya's- Orange Buttercream Cake


Share your creations with us, show us what inspires you! 

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Dark Chocolate Ganache Mousse Cake Recipe

Dark Chocolate Ganache Mousse Cake

Dark Chocolate Ganache Mousse Cake


Dark Chocolate Ganache Mousse Cakeby Divya


For the cake

  • 3 large white eggs
  • 1 cup confectioners’ sugar
  • 3/4 cup very good quality unprocessed cocoa powder (preferably Ghiradelli)
  • 3/4 cup all-purpose flour
  • 1/2 cup vegetable shortening
  • 1/2 packet 60 percent or higher bittersweet chocolate chips (preferably Ghiradelli), melted
  • A pinch of salt
  • A pinch of red chilli powder
  • 1/2 cup strong expresso
  • 1/2 cup good quality rum
  • 1 tsp. vanilla essence
  • 1 tsp. baking powder
  • 1/2 cup water and 1 tbsp. granulated sugar heated till sugar melts (sugar syrup)

For the mousse

  • 1/2 gallon heavy whipping cream
  • 1/2 cup confectioners’ sugar
  • 1 1/2 packet of 60 percent or higher bittersweet chocolate chips (preferably Ghiradelli), melted
  • A pinch of salt
  • A pinch of red chilli powder
  • 1/2 cup good quality rum

For the dark chocolate ganache

  • 1 cup heavy whipping cream
  • 1 packet 60 percent or higher bittersweet chocolate chips (preferably Ghiradelli)


For the cake

Preheat oven to 350 degrees Fahrenheit.

Grease a round, non-stick, springfoam baking pan with butter.

In a big mixing bowl combine the eggs and sugar and beat well till white and creamy and peaks form.

Add the Expresso, vegetable shortening, vanilla essence to the egg and sugar batter and mix well on low speed.

Add the rum to the batter and mix well on low speed.

Combine the melted chocolate to the batter and mix well on low speed.

Sift together the all-purpose flour, cocoa powder, salt, chilli powder and baking powder together and fold this mixture in the cake batter gently.

Pour this mixture in the greased springfoam baking pan and bake for 20-30 minutes or until, a knife when inserted in the cake comes out clean.

Remove cake from oven and let it cool.

Once cooled remove cake from springfoam pan and place it in another springfoam pan, the same size as the cake and pour the sugar syrup over it gently (you can substitute the sugar syrup with expresso as well).

For the mousse

Combine the heavy whipping cream with the confectioners’ sugar in a mixing bowl and beat well till cream thickens but not completely.

Add the melted chocolate, red chilli powder, salt and rum to the cream mixture and mix gently on low speed.

Pour the mousse over the cake still in the springfoam pan (the springfoam pan holds the mousse from all sides).

Place the springfoam can with the cake and mousse in the refrigerator for a couple of hours or until the mousse has set.

For the dark chocolate ganache

Combine the heavy whipping cream and the chocolate chips in a microwave-safe bowl and heat for 2 minutes in microwave till chocolate melts.

Mix well till a dark ganache is formed manually and pour the ganache over the cake and mousse still in the springfoam pan.

Place the cake in the springfoam pan in the refrigerator and let it set.

Use some of the remaining ganache to ice the cake once the ganache poured over the cake has set.


Yummy Carrot Cake Recipe

Carrot Cake

Carrot Cake


Carrot Cake –by Divya


For the cake:

  • 4 large carrots

  • 2 cups cake flour

  • 2 tsp. baking powder

  • 2 tsp. baking soda

  • 1 tsp. salt

  • 1 tsp. ground cinnamon

  • 1/4 tsp. ground mace

  • 1 1/2 cups sugar

  • 4 eggs

  • 1 1/4 cups canola oil

  • Grated zest of 1 orange

  • 1/2 cup raisins, plumped in hot water and drained

  • 1 cup walnuts or pecans, toasted and chopped

For the cream cheese frosting:

  • 8 Tbs. (1 stick) unsalted butter, at room temperature

  • 1 lb. cream cheese, at room temperature

  • 10 oz. white chocolate, melted

  • Juice of 1 orange, strained

  • 2 tsp. vanilla extract


Preheat an oven to 350°F. Butter and flour a 9-by-13-by-2-inch baking pan.

To make the cake, peel and grate the carrots. You should have about 3 cups. Set aside.

Over a sheet of parchment paper or a plate, sift together the flour, baking powder, baking soda, salt, cinnamon and mace. Set aside.

In a large bowl, combine the sugar, eggs, oil and orange zest and whisk thoroughly to combine. Stir in the carrots. Using a rubber spatula, fold in the flour mixture until almost completely incorporated. Add the raisins and nuts and fold to mix thoroughly. Pour the batter into the prepared pan.

Bake the cake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Watch the time closely at the end so the cake does not over bake. Transfer the pan to a wire rack and let cool for 15 minutes. Place a cake rack on top of the pan, invert them together and lift off the pan. Let the cake cool completely. Cover the cake with a slightly damp clean kitchen towel so the outside does not dry out as it cools.

To make the cream cheese frosting, in the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat together the butter and cream cheese on medium speed until thoroughly mixed. Reduce the speed to low, pour in the melted white chocolate and beat until fully combined. Beat in the orange juice and vanilla.

Transfer the cooled cake to a serving platter. Using an icing spatula, frost the cake with a thick layer of the frosting.







Bittersweet Molten Chocolate Cake Recipe


Molten Chocolate Cake
Molten Chocolate Cake

Molten Chocolate CakeBy Divya


  • 8 oz. bittersweet chocolate, finely chopped
  • 4 Tbs. (1/2 stick) unsalted butter, cut into pieces
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 4 egg yolks
  • 6 Tbs. sugar
  • 2 Tbs. Dutch process cocoa powder, sifted
  • 1 tsp. finely grated orange zest (optional)
  • 3 egg whites, at room temperature 


Preheat an oven to 400°F. Lightly butter six 3/4-cup ramekins and dust with cocoa powder. Set the ramekins on a small baking sheet.

In the top pan of a double boiler, combine the chocolate and butter. Set the pan over but not touching barely simmering water in the bottom pan and melt the chocolate and butter, then whisk until the mixture is glossy and smooth. Remove from the heat and stir in the vanilla and salt. Set aside to cool slightly.

In a large bowl, using an electric mixer, beat the egg yolks, 3 Tbs. of the sugar, the cocoa powder and the orange zest on medium-high speed until thick. Spoon the chocolate mixture into the yolk mixture and beat until well blended. The mixture will be very thick.

In a bowl, using clean beaters, beat the egg whites on medium-high speed until they are very foamy and thick. Sprinkle in the remaining 3 Tbs. sugar and increase the speed to high. Continue beating until firm, glossy peaks form. Spoon half of the beaten whites onto the chocolate mixture and whisk in until just blended. Add the remaining whites and stir gently until just blended. Spoon into the prepared ramekins, dividing evenly.

Bake the cakes until they are puffed and the tops are cracked, about 13 minutes. The inside of the cracks will look very wet. Remove from the oven and serve immediately in the ramekins. Or run the tip of a small knife around the inside of each ramekin to loosen the cake, then invert the cakes onto individual plates.


Exotic Tiramisù Recipe




Tiramisù – By Divya


·     6 egg yolks

·     3/4 cup sugar

·     1 lb. mascarpone cheese, softened

·     2 cups chilled heavy cream

·     2 Tbs. rum

·     1 tsp. vanilla extract

·     2 Tbs. plus 2 to 3 cups brewed espresso

·     5 egg whites

·     40 to 50 ladyfingers

·     Cocoa powder for dusting


In a mixing bowl set over a pan of simmering water but not touching the water, whisk the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Transfer the mixture to the bowl of an electric mixer. Add the mascarpone cheese and beat until smooth and creamy, 2 to 3 minutes.

In a chilled large mixing bowl, whisk the cream until stiff peaks form. Add the rum, vanilla and the 2 Tbs. espresso and whisk until smooth.

In a clean mixing bowl, whisk the egg whites until stiff peaks form. (When the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape.)

With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth. Add about 1 cup egg whites and fold gently until blended. Add the remaining egg whites and fold gently until the mixture is smooth and blended.

One at a time, submerge the ladyfingers into the 2 to 3 cups espresso. Lay enough ladyfingers on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep) to form a single layer. Spread half of the mascarpone mixture over the ladyfingers until evenly covered. Arrange another layer of ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top. Dust the tiramisù with cocoa powder to create a rich, dark topping. Refrigerate for at least 4 hours or up to 1 day before serving.

Serves 12 to 15.






Delicous Coconut Cupcakes Recipe

Coconut Cupcakes
Coconut Cupcakes

Coconut Cupcakes – By Divya


·     3 1/2 cups cake flour, sifted twice

·     4 tsp. baking powder

·     1/2 tsp. salt

·     16 Tbs. (2 sticks) unsalted butter

·     3 1/2 cups sugar

·     1 cup milk

·     2 tsp. vanilla extract

·     1/2 tsp. coconut extract

·     10 egg whites

·     5 Tbs. cold water

·     1/2 tsp. cream of tartar

·     1 to 1/2 tsp. light corn syrup

·     2 cups flaked coconut, fresh or dried


Have all ingredients at room temperature. Position a rack in the center of an oven and preheat to 350ºF.

Butter and flour 12-muffin pan or line with cupcake holders. In a large bowl, sift together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter on high speed until creamy, 4 to 5 minutes. Gradually add 2 cups of the sugar and continue beating, scraping down the sides of the bowl, until light and fluffy, 4 to 5 minutes more. Reduce speed to low. Fold the flour mixture into the butter in three parts, alternating with the milk, until smooth. Fold in 1 tsp. of the vanilla and the coconut extract.

In a large, clean bowl, beat 8 of the egg whites with a whisk to stiff peaks. Fold 1/2 cup whites into the batter until blended, and then fold in the remaining whites. Pour the batter using an ice-cream scoop into the muffin pan. Bake until golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool to room temperature.

In a heatproof bowl, combine the remaining 2 egg whites, the remaining 1 1/2 cups sugar, the water, cream of tartar and corn syrup. In a bowl set over a pan of simmering water but not touching the water, beat the mixture until thick, shiny and double in volume, about 7 minutes. Remove from heat; add the remaining 1 tsp. vanilla and beat until the icing is thick enough to spread, 2 to 3 minutes more.

In a small bowl, combine 1 cup icing and 1 1/2 cups of the coconut; stir to mix. Set cupcakes on a plate, spread the icing evenly over the top. Pat the remaining coconut evenly onto the sides and top.


Serves 12.