Easter special: Homemade desserts you would love to eat

Watch the recipe of Hot Cross buns here:

Easter Cake by Chef Rakhee Vaswani

Easter Cake

Sponge Ingredients:
Butter (room temperature): 55 gm
Vegetable shortening: 60 gm
Flour: 245 gm
Baking powder: 6gms
Rainbow sprinkles: 50 gm
Sugar (granulated):- 250 gm
Brown Sugar: 50 gm
Eggs: 3
Buttermilk: 110 gm
Oil: 65 gm
Vanilla Extract: 8 gm

Sponge Method:
1. Heat the oven to 170 degree Celsius
2. Combine the butter, shortening and sugar in the bowl and beat these for 2-3 minutes by hand beater
3. Add eggs to it along with the vanilla extract.
4. On low speed, stream in the buttermilk, oil and then increase the speed of the mixer from medium to high for 3-4 minutes.
5. Then in another bowl, mix flour, baking powder and sprinkles.
6. Now, in the batter, slowly add the flour mixture on low speed and mix for 45-60 seconds, until the batter comes together.
7. Grease the cake, mould and line it with butter paper, and pour the batter in the mould.
8. Bake the cake for 30-35 minutes.
9.Take the cake out of oven once baked and cool it down and then cut layers of the cake.

Cake Frosting Ingredients:
Butter: 150gms (Room Temperature)
Icing Sugar: 300 gm
Cream Cheese: 15gm
Custard Powder: 2 tsp

Cake frosting method:
1: Beat the butter custard powder and icing sugar by the beater until the sugar dissolves and the mixture turns creamy.
2. Add in cream cheese to it and mix well.
3.Garnish the cake layers with this frosting and add fondant eggs and nest on top.

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