Step 1
Position the oven shelves towards the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease two 18cm (7in) sandwich tins with a little Trex, then line the bases with greaseproof paper.

Step 2
Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk and vanilla extract. Use a wooden spoon to beat the mixture together for 1-2 minutes until smooth and creamy.

Step 3
Divide the mixture between the prepared tins and level the tops. Bake for 18-20 minutes. To test that the cakes are cooked, they should be golden brown, and when touched lightly the tops should spring back into place.

Step 4
Put the tins on a wire rack to cool for a few minutes. Remove the cakes from the tins and cool completely, then remove the lining paper.

Step 5
Meanwhile, beat together the butter and icing sugar until light and creamy. Stir in the vanilla and food colouring.

Step 6
Spread half the buttercream over one cake. Spread the underside of the second cake with the raspberry jam. Sandwich the cakes together and spread the remaining buttercream on top. Decorate with small Easter eggs and tiny icing flowers.

Happy Easter Cake

Happy Easter Cake

Make this delightful cake in no time with this brilliant Trex quick-mix method.

6

Serves: 6

20
MINS

Bake Time: 20 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

A little Trex, for greasing
125g5oz Self-raising flour
1 tsp1 tsp Baking powder
¼ tsp¼ tsp Salt
115g4½oz Caster sugar
75g3oz Trex, at room temperature
22 Large eggs
3 tbsp3 tbsp Milk
½ tsp½ tsp Vanilla extract

Filling and Decoration

100g4oz Butter, at room temperature
250g9oz Icing sugar
½ tsp½ tsp Vanilla extract
2-32-3 Drops pink or yellow food colouring
3-4 tbsp3-4 tbsp Raspberry jam
Small Easter eggs and tiny icing flowers

METHOD

Step 1
Position the oven shelves towards the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease two 18cm (7in) sandwich tins with a little Trex, then line the bases with greaseproof paper.

Step 2
Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk and vanilla extract. Use a wooden spoon to beat the mixture together for 1-2 minutes until smooth and creamy.

Step 3
Divide the mixture between the prepared tins and level the tops. Bake for 18-20 minutes. To test that the cakes are cooked, they should be golden brown, and when touched lightly the tops should spring back into place.

Step 4
Put the tins on a wire rack to cool for a few minutes. Remove the cakes from the tins and cool completely, then remove the lining paper.

Step 5
Meanwhile, beat together the butter and icing sugar until light and creamy. Stir in the vanilla and food colouring.

Step 6
Spread half the buttercream over one cake. Spread the underside of the second cake with the raspberry jam. Sandwich the cakes together and spread the remaining buttercream on top. Decorate with small Easter eggs and tiny icing flowers.

BAKE MODE

WHY NOT TRY ...