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3 deliciously simple Easter cake recipes from Baka med Frida
Serve the colourful Silvia cake on Scandi Living's lovely Dots serving platter. Match with plates from the same series!
THREE SIMPLE EASTER CAKE RECIPES THAT WORK ALL YEAR ROUND
1. SILVIA CAKE WITH LEMON GLAZING
Silvia cake is a traditional Swedish sponge cake consisting of a fluffy vanilla sponge topped with a sweet glaze – a cake favoured by many here in Sweden and just happens to make an ideal Easter cake recipe. Frida has garnished the Silvia cake with colourful sprinkles that give it extra crunch and a pop of spring colour. You could also choose to top your cake with fresh berries or even let the delicious glaze speak for itself!
Serves 8
Storage/shelf life: Store in a cake tin with a tight-fitting lid. Keeps for a week in the fridge or up to three months in the freezer.
For gluten-free: Replace the flour with gluten-free flour mix.
Ingredients: Sponge cake:
- 2 eggs
- 170g caster sugar
- 75 ml cold water
- 105g flour
- 2 teaspoons baking powder
- 1 teaspoons of vanilla essence
Glaze:
- 125g butter
- 85g caster sugar
- Zest from 1 lemon
- Juice from 1/2 lemon
- 2 egg yolks
- 1 teaspoons of vanilla essence
Garnish: 2 tbsp sprinkles
How to:
Cake:
- Set the oven to 175°C top/bottom heat, then grease your cake mould, Frida has also dusted the inside of her mould to ensure the cake doesn’t stick. Frida used the Charlotte tin from Nordic Ware!
- Beat eggs and caster sugar in a bowl until white and fluffy. Stir in the water.
- Mix the dry ingredients separately and then fold them into the wet ingredients, stirring to form a lump-free batter.
- Pour the cake batter into the mould and bake in the lower part of the oven for approx. 25 minutes. Take out and allow to cool. Once cool invert the plate onto a serving plate.
Glaze:
- Melt the butter and caster sugar in a saucepan over medium heat. Bring to a boil and cook, stirring constantly, for one minute, remove from heat.
- Add the lemon zest and juice, egg yolks and vanilla sugar while stirring. Now whisk vigorously until the cream thickens, then leave to cool. <br>Spread the cooled glaze on the cake and top with sprinkles.
Allow your frosting to cool before pouring it on the cake.
Garnish your Silvia cake with colourful sprinkles that give extra crunch and taste.
2. MERINGUE CAKE WITH COCONUT & FRESH BERRIES
A meringue cake is a classic all year round here in Sweden – it is served at Christmas, midsummer and now at Easter. Frida's meringue cake is a simple Easter recipe where the star of the show is coconut. The cake is decorated with fresh berries. Choose to decorate your Easter cake with Easter eggs or grated chocolate.
Serves 10-12
Storage/shelf life: Will keep for 2 days in the refrigerator.
Ingredients:
Meringue:
- 4 egg whites
- 170g caster sugar
- 50g desiccated coconut
Garnish:
- 400ml whipping cream
- 1 teaspoons of vanilla essence
- 200g raspberries - fresh or thawed
- 300g fresh berries
How to:
- Set the oven to 125°C top/bottom heat and line a tray with baking paper.
- Beat the egg whites until stiff, then add sugar a little at a time while constantly beating. Beat until you get a stiff, glossy meringue.
- Turn in 40g of coconut being careful not to knock out the air and spread the batter on the tray. Then sprinkle over the remaining coconut (10g). Bake in the middle of the oven for approx. 40-50 minutes. Carefully lift it with a spatula - if it releases from the paper it's ready, otherwise it needs to be baked for a while longer.
- Turn off the oven and let the meringue cool completely while the oven cools.
- Whip the cream until light and fluffy, mash the raspberries and stir them together with the vanilla essence into the cream.
- Spread the cream over the meringue base and top with fresh berries and chocolate if you are using.
A classic meringue cake for Easter is always a hit - decorate with fresh berries or whatever you like.
Spread your meringue on a practical baking tray from Nordic Ware lined with baking paper.
A spatula like this one from Nordic Ware is perfect when you need to spread your meringue out flat.
MORE BAKING UTENSILS FROM NORDIC WARE
Spread your meringue on a practical baking tray from Nordic Ware lined with baking paper.
Garnish your Easter cake with fresh berries such as blueberries, raspberries, strawberries and red currants!
3. MINI SPONGE CAKES WITH LEMON
These sweet mini sponge cakes are a must-have for your Easter celebration. This simple Easter cake recipe has just a few ingredients. All you have to do is pour your cake batter into Nordic Ware's handy little moulds to create these eye-catching little cakes. Decorate the min sponges with icing sugar or a glaze or choose to serve them just as they are like Frida has done!
Makes 6 cakes
For gluten-free: Replace the wheat flour with gluten-free flour mix
Storage/shelf life: In a cake tin with a tight-fitting lid. Keeps for a week in a cold pantry or three months in the freezer.
Ingredients:
- 75 g of butter
- 100ml of milk
- 2 eggs
- 170g caster sugar
- zest & juice from 1 lemon
- 150g flour
- 2 teaspoons baking powder
- 1 teaspoon of vanilla essence
How to:
- Set the oven to 175°C top/bottom heat and grease the cake moulds. Frida’s top tip: use the Geo bundtlette from Nordic Ware, which has 6 small moulds.
- Melt the butter and stir in the milk.
- Beat eggs and caster sugar until light and fluffy. Add the butter mixture and stir to combine. Fold in the lemon peel and juice together with the dry ingredients. Work until you have a lump-free batter.
- Distribute the batter evenly in the moulds and bake in the lower part of the oven for approx. 30 minutes. To check the cakes are baked – poke them with a cake tester or a cocktail stick, if it comes out clean the cake is ready.
- Remove from the oven and allow to cool before turning the cakes onto serving plates.
These mini sponge cakes with lemon are a simple Easter cake recipe that are as eye catching as they are delicious!
Grease and flour the mould before pouring the batter into the Geo Bundlette mould from Nordic Ware.
If your cake tester comes out clean - your mini sponges are completely ready!
Would you like more recipes from Baka med Frida? Be sure to look at her Influencer page here!
Photography: Frida Skattberg @bakamedfrida
FOR YOUR EASTER BAKING
