Ruby Bhogal served up a showstopping Easter cake with mini eggs on Steph’s Packed Lunch.

The ingredients for the sponge are: 315g Unsalted Butter (note: I use Stork Original Baking Spread for my cakes), room temp, 315g Golden Caster Sugar , 1.5tsp Vanilla Bean Paste , 5 Large Eggs , 315g Self Raising Flour, sifted , Zest and juice of 2 large Lemons and 2 tbsp Crème Fraiche.

For the drizzle: 70g Icing Sugar , 40g Caster Sugar and 2 Lemons, juice and zest.

For the white chocolate ganache: 350ml Double Cream and 425g White Chocolate.

For the whipped vanilla cream, optional: 400ml Double Cream, 275g Mascarpone , 30g Caster Sugar and 1tsp Vanilla Bean Paste.

To decorate: Handful of Kataifi aka Shredded Filo , 5tbsp Unsalted Butter, melted , Mini Eggs and Melted Dark Chocolate, to splatter.

See more Easter recipes in the book titled: The Cakes Recipes For Easter Season: Learn To Prepare For Easter Holiday By Cooking: Traditional Easter Baking available from Amazon now.