German Fried Egg Cake
How do you like your eggs in the morning? We prefer with a sweet twist – this playful and quirky cake resembles a sunny side up egg, complete with fresh cracked pepper - what better treat to impress the family this Easter?
German Fried Egg Cake
OneSixtyDegrees
12
20 minutes
25 minutes
German
How do you like your eggs in the morning? We prefer with a sweet twist – this playful and quirky cake resembles a sunny side up egg, complete with fresh cracked pepper - what better treat to impress the family this Easter?
Ingredients
Sponge
- 200g Whitworths Caster Sugar
- 200g Baking Spread, chilled
- 200g Self Raising Flour, sifted
- 3 Large Free Egg Eggs, at room temperature
- 1 Tsp Vanilla Extract
- 2 Tbsp Milk
- 50g Custard Powder
Topping
- 300g Double Cream
- 2 Tbsp Whitworths Icing Sugar
- 12 Apricot Halves
- Poppy Seeds (optional)
Directions
Sponge
- Preheat the oven to 180°C/160°C fan and line a 20cm x 30cm baking tin with greaseproof baking paper.
- Cream together the caster sugar and baking spread in a bowl until light and fluffy.
- Add the eggs, along with half the flour and beat together to combine.
- Mix in the milk and vanilla extract.
- Fold in the custard powder and remaining flour until fully incorporated.
- Add the mixture to the baking tin and bake in the oven for approximately 25 mins.
- Leave to cool in the tin for 10 mins then transfer to a wired cooling rack.
Cream Topping
- Add the cream and icing sugar to a bowl and whip together until it starts to hold its shape.
- Spread the whipped cream on top of the cooled sponge and smooth the top with an angled palette knife.
- Place the apricot halves on top and sprinkle with poppy seeds.
- Slice into 12 portions and serve.
Tips
- To create a smooth layer of cream, use a warm angled palette knife. You can do this by using a kitchen blow torch or by running the knife under hot water.
- Using a sharp knife, score the top of the cake to outline your portions. This will make it easier to know where to place the apricot halves.