Easter Egg Funfetti Cake Recipe

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Funfetti consists of baking colorful nuggets in a white, soft cake. The use of egg whites and oil makes it white, which brings out the colors. It’s really fun to decorate. You’ll feel like a real artist brushing the splashes of food coloring and then creating the drippy-egg effect.

Preparation time: 1 hour 30 minutes, plus cooling and cooling | Cooking time: 40-45 min

SERVED

24

INGREDIENTS

For the cake

  • 7 medium egg whites
  • 550g caster sugar
  • 550g plain flour
  • 250 g salted butter, at room temperature
  • 2 tablespoons of baking powder
  • 390 ml milk
  • 160 ml vegetable oil
  • 2 tablespoons of vanilla bean paste
  • 2 tablespoons of white wine vinegar
  • 150 g of rainbow sprinkles (ideally not without equal, as it bleeds and does not look so bright after baking); available on Amazon
  • 300g lemon cream

For the buttercream

  • 550 g salted butter at room temperature
  • 800g icing sugar
  • 1½ tablespoon of vanilla bean paste
  • 3-4 tablespoons of milk, to soften
  • A combination of green and blue gel food coloring
  • Brown food coloring plus water (or ideally vodka as it will evaporate faster)

For the white ganache coulis

  • 130 g white chocolate, roughly cut into small pieces
  • 70g double cream
  • White food coloring

Decorate

  • 1 white chocolate Easter egg, partly broken

METHOD

  1. Preheat the oven to 200C / 180C Hot air / Gas 6. Butter four 18 cm round cake pans, then line the bottoms with a circle of baking paper. Ideally, wrap your cake pans in a damp cloth (strips soaked in an old tea towel secured with safety pins work well, but you can also purchase “bake even” cake strips). This is not essential, but it is recommended for best results, as it helps your cakes to brown less on the sides, and to rise better and more evenly.
  2. Add egg whites to the bowl of an electric stand mixer. Whisk on high power until soft peaks form before adding 160g three-part sugar, whisking for 45 seconds after each addition. Transfer to another bowl and set aside for now.
  3. Place the flour and softened butter in the bowl of the cleaned mixer. Use a paddle blender and mix on slow speed until the mixture resembles breadcrumbs (about 30-60 seconds). Then add the remaining 390g caster sugar and baking powder and mix for a few seconds until just combined.
  4. In a separate bowl, add the milk, oil, vanilla and vinegar. Microwave until lukewarm. Add a third of the lukewarm liquid to the flour mixture. Mix on slow speed until just combined, then beat on high speed for two minutes. Add remaining liquid one-third at a time, whisking slowly after each addition until well blended.
  5. Stir the egg whites into the three-part cake mix, trying to get as little air out as possible. Add the vermicelli with the second addition of egg whites.
  6. Divide between cake pans and bake for 40-45 minutes until a knife inserted comes out clean. Let cool for 5 to 10 minutes in the molds (the cake will shrink a bit on the sides, but this is normal) before running a knife around the edges and unmolding on a wire rack. Peel off the baking paper and let cool completely. It makes it possible to wrap the cakes in cling film and place them in the freezer for 30 minutes to an hour, so that they are very fresh / less fragile when cutting.
  7. Meanwhile, prepare the buttercream. Beat the butter with the icing sugar until incorporated (since this is a large amount, you may want to cover the bowl with a kitchen towel to keep the icing from flying all over the place). Add the vanilla, then increase the speed to maximum and whisk until the buttercream is light and fluffy. Add just enough milk to soften and get a spreadable consistency.
  8. To assemble the cake, first make sure your cakes are completely cold before cutting the domes. I also cut the brown edges around the cakes, although this is not essential. Place the first layer of cake on a cake board or plate (add a drop of buttercream to hold it in place), then use an offset spatula to spread the buttercream on top. Ideally, place your cake board on a turntable. Then place some of the buttercream in a pastry bag, cut a medium point and use to form a border about 2 cm thick around the edge of the cake. This “dam” will prevent the curds from escaping from the sides.
  9. Place a generous amount of lemon cream (about 3-4 tbsp) in the center.
  10. Place the second layer of cake on top. Repeat this process until you’ve added the last layer of cake to the top. Then use the staggered spatula to roughly apply the buttercream to the top and sides of the layered cake. Smooth as much as you can, then use a larger dough scraper to smooth the sides more evenly. It doesn’t need to be totally smooth at this point, as this is called a layer of crumbs. Place in refrigerator (or freezer for speed) to chill until buttercream is firm to the touch.
  11. Add a combination of green and blue food coloring to the rest of your buttercream until it resembles a duck egg. Spread this buttercream all over your cake, this time trying to smooth it out a bit more. You can run a metal straightener under hot water, which will help you get a better finish from your buttercream. You can leave the top edges rough and raised, just chill the cake again before carefully cutting them. Cool the cake again until the buttercream is firm.
  12. Meanwhile, pour the white ganache. Place the white chocolate in a bowl. Heat the double cream in a small saucepan over medium heat until it begins to bubble, then pour it over the white chocolate, making sure the pieces are completely submerged and covered. Let the mixture sit for two minutes (set a timer), then stir until all the chocolate is melted. If it hasn’t melted, you can return the mixture to the pot and heat over low heat until it does. Stir in just enough white food coloring until the ganache is close to white. Let the mixture cool until it’s a good dripping consistency (you can test this on the side of a glass).
  13. To decorate the cake, add brown gel food coloring to a plate and mix with a small amount of water or vodka. Then dip in a paintbrush and use your finger to drag brown spots all over the cake (one fingertip will be temporarily stained with the food coloring, so wear gloves if you prefer). Place the chocolate egg on top, then drain the ganache with a spoon.
  14. Once the ganache is set, place a spoonful of lemon cream on it so that it also looks like a runny egg yolk. Enjoy!


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