This light and fluffy tea cake is a great Easter dessert. It’s also chocolate-free.
Easter Tea Cake
Easter Tea Cake
- Preheat oven to 170 degrees C. (fan forced at 150degC). Use baking/grease-proof paper to line and grease an 18cm springform tin.
- Beat eggs and caster sugar together for 8-10 minutes in an electric mixer until creamy, pale, and tripled in size.
- Sift the cornflour and self-raising powder together three times in a separate bowl. Then, sift the flour on top of the egg mixture and fold quickly with a spatula to ensure that all ingredients are combined.
- Melt Copha until completely melted in the microwave or saucepan. Microwave milk (on high, for 20 seconds). Pour Copha, milk, and egg mix down the bowl side and fold it through.
- Pour the final mixture into the prepared pan. Smooth out the surface. Bake for 30 minutes or until a wooden skewer inserted in the middle comes out clean. Remove the pan from the oven.
- Cool cake in pan for 5-10 mins before turning it onto a wire rack to cool for 30 mins.
- Whip cream and sugar with an electric mixer until soft peaks are formed.
- Half the cream should be placed in a piping bag with a fluted 2cm nozzle. Set the other half aside.
Tips and Hints
- Store in the fridge for up to three days.
- Cut your cake horizontally. Be sure to cut it as evenly as you can. Place the bottom layer of the sponge on a plate.
- Then, spread half the cream over the base. Top the cake layer with your filling.
- Decorate the cake with candied orange zest and the rest of the cream.