The perfect Easter centrepiece: speckled egg cake

This colourful cake recipe from John Whaite is easy to make and makes the perfect Easter centrepiece.

Serves 12-14


For the cake

5 egg whites

475g caster sugar

250g Stork with Butter

250ml whole milk

1tbsp vanilla extract

450g self-raising flour

½ tsp bicarb

For the buttercream

300g Stork with Butter

600g icing sugar

Pale blue food colouring

For the Speckling

1tbsp cocoa powder

2-3tbsp vanilla extract

Mini eggs

Special Equipment

3 x 20cm loose bottomed cake tins

Small offset palette knife or any other knife if you don't have a palette knife

Flat cake/dough scraper or you can use your knife again

20cm cake card, stand or plate

Icing turntable or plate to put the cake on

A clean toothbrush


1. Preheat the oven to 180C/160C fan/gas mark 4. Grease and line the bases of 3 x 20cm/8-inch sandwich tins.

2. Whisk the egg whites to stiff peaks and set aside until needed.

3. Whisk the sugar and Stork with Butter until fluffy – it won't be as fluffy as a regular cake mixture, because there's a lot more sugar than fat here. Slowly add the milk, whisking, then add the vanilla, flour and bicarb and beat to a smooth paste. Carefully fold in the egg whites, and divide as evenly as possible between the cake tins. Bake in the preheated oven for 25-35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely in the tins.

4. For the buttercream, whisk the Stork with Butter until extremely pale, then add the icing sugar and whisk in for another five minutes – until almost white. Add a few drops of food colouring to achieve a very pale, egg-blue colour.

5. When the cakes have cooled, place one cake onto the cake card and spread the top with some of the buttercream. Repeat until you have 3 layers of cake sandwiched together with 2 layers of frosting. Chill for 20 minutes to firm.

6. Spread the remaining buttercream over the top and edges of the cake, getting it as neat and as sharp-cornered as possible.

7. Mix together the cocoa powder and vanilla extract until fairly liquid. Dip the toothbrush into the mixture and flick the bristles close to the cake so that the brown mixture spatters over the pale blue icing. Continue until the entire cake is covered and resembles the pattern of a speckled eggshell. Top with a pile of mini eggs.

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