Besides the eggs, celebrate with these delicious traditional homemade goodies
Besides the eggs, celebrate with these delicious traditional homemade goodies
Speckled Egg-Cake
1. Preheat oven to moderate, 180 C. Lightly grease and line 2 deep 20-cm round cake pans.
Chocolate Moments
Prep 15 mins / Cook 2 hrs / Makes 24
6 egg-whites
1½ cups caster sugar
1 tbsp cocoa
1 tsp cream of tartar
1 tsp cornflour
1 tsp white vinegar
100 g dark chocolate, melted
1 cup Persian fairy floss
1. Preheat oven to slow, 150 C. Line 2 oven trays.
2. In a bowl, beat egg-whites until soft peaks form. Gradually add sugar, beating for about 10 mins until sugar completely dissolved.
3. Beat in combined sifted cocoa, cream of tartar and cornflour with vinegar.
4. Spoon mixture into a piping bag fitted with a star nozzle. Pipe 48 2-cm rosettes onto trays.
5. Bake 10 mins. Reduce oven to very slow, 120 C. Bake a further 1 hr. Leave to cool in turned-off oven with door ajar.
6. Working with 2 meringues at a time, spread a little chocolate onto each flat side. Sandwich with a little fairy floss. Serve straight away.
Easter Egg Bars
Prep 10 mins / Cook 35 mins / Serves 12
185 g butter, softened
1¼ cups brown sugar
1 tsp vanilla extract
3 eggs
2¼ cups self-raising flour, sifted
2 cups dark or milk choc chips
¼ cup milk
Crème eggs, to serve
1. Preheat oven to moderate, 180 C. Grease and line an 18 x 28 cm slice pan.
2. In a bowl, beat butter, sugar and vanilla together until creamy.
3. Add eggs, one at a time, beating well after each. Lightly fold in flour, choc chips and milk until combined. Spoon into pan, spreading evenly.
4. Bake 30-35 mins until cooked when tested with a skewer. Cool in pan 10 mins before transferring to a wire rack to cool completely. Cut into bars and serve with crème eggs for dipping
