Mini Egg cake recipe | Sainsbury`s Magazine

Ingredients

• 340g butter, softened, plus extra for greasing
• 340g caster sugar
• 2 tsp vanilla extract
• 6 large eggs
• 340g self-raising flour, sifted
• 2 tsp baking powder
• 300g Cookeen or Trex solid vegetable fat, cut into small pieces
• 600g icing sugar
• 1 tsp vanilla extract
• 3-7 tbsp milk
• 100g seedless raspberry jam
• 200g dark chocolate, 85% cocoa solids
• 328g packet mini eggs