Ingredients
Sponge cake
White chocolate frosting
*Pineapple curd
Method
- To make the cake; separate eggs. Beat whites until stiff. Add caster sugar and beat until shiny. Add yolks and beat to combine until thick ribbons form. Sift cornflour, self raising flour and baking powder. Fold the dry ingredients into wet mixture. Pour the batter into two buttered and lined 20cm sponge tins. Bake for 20 minutes at 200°C. Remove from oven and cool on cake rack. Cut each cake in half.
- To make the pineapple curd, bring a medium pot of water to boil. Place pineapple juice, butter and sugar in a heatproof bowl over the pot and allow to melt. Stir well to combine. Whisk in egg yolks and cornflour and continue to whisk constantly for 5 minutes or until the mixture thickens and coats the back of a spoon. Remove from heat and pour into sterilised jars. Refrigerate until cold.
- Cadbury make the frosting, beat Philadelphia cream cheese with sugar and cream until smooth and thick. Add in the cooled, melted Cadbury Baking White Chocolate and continue to beat until smooth.
- Layer the cake with pineapple curd. Then use the Philadelphia frosting to cover the top and sides of the cake.
- Finally decorate with Cadbury Easter eggs.
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