Mini Speckled Egg Traybake Cake

Speckled Eggs traybake with slices cut out.

5 from 2 votes

Get ready to indulge in a mouthwatering treat with this Mini Speckled Egg Traybake Cake! A delectable sweet Easter treat with a perfectly soft and textured sponge cake packed with the irresistible crunch of crushed mini sugar-coated eggs. It's then topped with a luscious layer of icing, adorned with even more crushed speckled eggs, and finished with a tempting drizzle of creamy white chocolate.

Prep Time20

Cook Time25

Total Time45

Course: Afternoon Tea, Dessert

Cuisine: American, British

Keyword: Speckled Mini Eggs,, Traybake Cake

Servings:

Calories: 252kcal

Author: Lynn

Ingredients

225 g caster sugar
225 g butter softened
4 medium eggs lightly beaten
1 Teaspoon Vanilla Extract
225 g Self raising flour
80 g Mini Speckled Chocolate Eggs crushed

Topping

100 g Icing sugar sieved
80 g Mini Speckled Chocolate Eggs Crushed
50 g White chocolate

Metric - US Customary

Instructions

Preheat the oven to 180 deg fan assisted. Grease and line a 10 inch (25cm) x 8 inch (20cm) tray bake tin with baking parchment or greaseproof paper.
Using an electric mixer, beat together the butter and sugar until light and fluffy. Scraping down the sides of the bowl as you go along.
225 g caster sugar, 225 g butter softened
Gradually add the beaten eggs, along with the Vanilla Extract adding a little flour into the mixture to help prevent curdling. Mix until well combined.
4 medium eggs, 1 Teaspoon Vanilla Extract
Add the remaining flour, and mix until well combined Then add the crushed Speckled eggs and mix until well combined. Pour the cake mixture evenly into the prepared baking tin.
225 g Self raising flour, 80 g Mini Speckled Chocolate Eggs
Bake in the centre of the oven for 25 mins, or until baked, testing the centre of the cake with a skewer until it comes out clean. Leave the cake to cool while you make the Icing topping and melt the chocolate
In a small bowl, gradually mix the icing sugar with enough water or lemon juice if you have a spare lemon in the fridge, (approx 3 teaspoons) until you have a thick smooth spreading consistency.
100 g Icing sugar
Melt the white chocolate in a heat proof bowl over a pan of simmering water. Take off the heat and place the chocolate into a piping bag with small nozzle or opening.
50 g White chocolate
When the cake has cooled completely, spread the icing over the whole of the cake. Before the icing sets, scatter the crushed Mini Specked eggs on top. Drizzle or pipe the melted chocolate over the whole of the cake. Leave the icing and chocolate to set before slicing the traybake into portions.
80 g Mini Speckled Chocolate Eggs

Notes

Storage

Keep in an airtight container, for up to a couple of days or freeze the baked traybake sponge without any toppings. Bring back to room temperate and complete the decorating part of the recipe with the icing and crushed mini speckled eggs topping.

Baker's Tips

Tip 1: Beating the eggs and sugar until light and fluffy creates a lighter soft textured sponge.

Tip 2: Adding too many large chunks of crushed mini speckled eggs to the cake batter, will cause them to sink to the bottom of the cake during baking.

Can I Use Any sized Traybake Tin?

Using a different sized Traybake Tin will affect the baking times. A smaller deep sided tin will need extra baking time, while a larger shallower tin will need less baking time.

Nutrition