Everyone will love the surprise contained in this cake. You can fill with all sorts of fillings from jams to sweeties. We’ve gone with a lemon curd, following on from our delicious recipe we featured last week. If you want a real homemade treat, you can find the lemon curd recipe here.
Prep: 15 minutes Cooking: 30-40minutes
800g self-raising flour, sifted
680g caster sugar
680g butter/margarine, softened
12 eggs, medium
100ml milk, whole
2 tsp vanilla extract
Preheat the oven to 150°C/Gas mark 2.
Sieve the flour into a large mixing bowl. Add all of the other ingredients and mix on a slow speed until they have incorporated together. Increase the mixer speed to fast and continue to mix for another 2 minutes until you have a smooth, stiff batter.
Fill the top and bottom tins until ¾ full and place into the centre of the preheated oven. Bake for 30-40 minutes Bake for 30-40 minutes, ensure cake is cooked throughout by inserting a cake tester into the centre of the cake if the tester comes out clean the cake is ready.
Allow to cool for 15 minutes in the tins before turning out onto a cooling rack.
Once cake is completely cooled add desired filling to secret compartments, check out our recipe for lemon curd from last week. Cover with butter icing and place top half of the cake on top.
KitchenCraft Tinned 24cm Round Sieve
Sweetly Does It “Surprise Ingredient” Large Fillable Traybake Tin / Piñata Cake Pan
Home Made Traditional Stoneware 31cm Mixing Bowl
MasterClass Non-Stick 46cm x 26cm Cooling Tray