Creme Egg Cake
This Easter cake is so easy to make in the Pressure King Pro.
It’s worth letting the butter come up to room temperature so it’s easier to work with. Top with creme eggs and chocolate for the perfect Easter treat.
200g caster sugar
200g butter (plus more for greasing)
200g self-raising flour
2 tsp baking powder
1 tsp vanilla essence
500g milk chocolate
4 Creme Eggs for decoration
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Crack the eggs in to a mixing bowl and beat together with the sugar and butter until you have a thick pale mixture.
Add the flour, baking powder and vanilla essence and mix to combine.
Grease the inner pot with some extra butter then pour in the mixture.
Close the lid and with the pressure release valve open, select the BAKE function and adjust the time to 1 hour, then press START.
When the program has finished, carefully remove your cake and transfer to a cooling rack.
While your cake cools, mix together the butter and icing sugar to make your butter cream topping.
Melt the milk chocolate in the microwave for 30 seconds so it's ready once the cake has cooled.
Once cooled, cover the cake in the butter cream, followed by the melted milk chocolate. Decorate with creme eggs to serve.