Light golden sponge, white chocolate ganache, and fruity rhubarb preserve, all topped off with a favourite Easter treat. It's the perfect Bank Holiday bake to enjoy with friends and family.
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Preheat the oven to 180°C, gas mark 4. Grease and line the base and sides of 2 x 20cm round cake tins with baking parchment. Place the butter and sugar in a mixing bowl and use electric beaters to whisk together for 3-4 minutes until pale and fluffy. Beat in the eggs one at a time, then gently beat in the milk and vanilla. Finally fold in the flour and salt. Divide between the tins and bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean. Turn out on to a wire rack to cool completely.
While the cake is baking, start making the ganache. Put the chocolate, cream and a pinch of salt in a large heatproof mixing bowl and microwave on low (600W) for 30 seconds; stir to combine. Keep heating in 30-second blasts until melted and combined. (Or heat the cream to steaming in a pan, tip in the chocolate and take the pan off the heat. Leave for 1 minute, then stir to combine.)
Cool the ganache for 30 minutes at room temperature, then chill until just set (about 1 hour).
Place one of the sponges on a stand or plate. Spread with the rhubarb preserve. Spread the base of the other sponge with 1⁄2 of the white chocolate ganache, then sandwich the sponges together. Spread the remaining ganache over the top and decorate with the Mini Eggs.
For a thicker ganache, after chilling, whisk by hand for 1-2 minutes until it's light and fluffy and just holding its shape. If it splits, add a splash of just-boiled water until it comes back together.
Typical values per serving when made using specific products in recipe
Energy | 3,277kJ/ 785kcals |
|---|---|
Fat | 46g |
Saturated Fat | 28g |
Carbohydrates | 83g |
Sugars | 64g |
Fibre | 1.6g |
Protein | 9g |
Salt | 1.2g |
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