twigg studios

A British baking blog, food photography

speckled robin egg cake

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i thought it would be fun to make a speckled egg cake that when you cut into it there would be what looks like an egg yolk inside.
i found a vintage metal chocolate egg mould online so i used it to bake the egg shape sponge.

recipe for sponge
110g butter
110g sugar
110g self raising flour
2 eggs
zest of 1 lemon and juice of half
1 tbsp milk
preheat oven to 180c
cream the butter and sugar then add the eggs one at a time, add  the juice and zest then sift in the flour and fold in add the milk to loosen the batter slightly.
pour into mould and bake for 25 to 30 minutes.
once cooked turn out and let cool
use a spoon and dig out the centre of each cake
make the cream centre
250ml heavy cream
100g icing sugar
whip the cream with the sugar until stiff
spoon cream into each half and add a spoon full of lemon curd in the centre to look like an egg yoke, use the left over cream to sandwich the two half’s together and wrap in cling film and refrigerate for half an hour.
to make cream cheese frosting
whip 100ml double cream till stiff peaks then add 100g of cream cheese
add 300g icing sugar and whip till stiff then add some blue colouring.
using a pallet knife add the frosting as smooth as you can and put in the freezer for 20 minutes to stiffen then if can be smoothed more easily
dip a pastry brush in some cocoa powder and press on to the egg to speckle it.


sew chatty
not just a housewife
sew can do

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