Spring is here! Here’s a food post I’ve delayed posting for a very long time because I was waiting for Spring.
This cake was inspired by a photo of an Easter egg I saw online (does anyone know the original source?). I just knew I had to recreate it the moment I saw the photo! You’re probably wondering how I made the chocolate egg shells. And no, I didn’t use a giant Easter egg mold! The truth is, I made some culinary “shortcuts”. The egg shells are actually a giant Kinder Surprise egg that I split into half.
I stuffed the chocolate egg shells with vanilla and matcha sponge cake, along with some sweetened whipped cream and strawberries. Since the chocolate egg shells were already sweet enough, I thought the lightness of the sponge cake and whipped cream complemented the chocolate well. I got the sponge cake recipe from Woodland Bakery. I added vanilla extract to half of the cake batter, and added matcha powder to the other half. Given the history of our previous posts on matcha, we all know that I just HAD to. But of course, you can stuff whatever type of cake and cream you prefer. The beauty of baking is that you get to be creative with the flavours that you make 🙂
To get the spongecake fit the chocolate egg shells, I made cutouts with paper towels with the shapes I wanted. I didn’t measure anything. I just estimated and checked if the cutouts fit the chocolate egg shells. Once I got the right shape and size, I used the cutouts as a guideline to cut the cake.
For the filling, I just used whipped cream that was sweetened with powdered sugar. I folded chunks of strawberry pieces into the cream.
I’m just glad I finally got to post this after a long wait 😛 What are you baking for Easter?