Epiphany Cake

Recipe by Annacia
READY IN: 55mins
SERVES: 8-10




  • Beat the eggs and sugar until light and fluffy.
  • Add the sour cream and beat, then extracts.
  • Lightly fold in the sifted flour mixed with the baking powder, baking soda and salt.
  • Spoon the batter into the well-buttered round cake tin, 20 cm (8 inches) across and 8 cm (3 inch) deep.
  • You can also line it with buttered-paper if you like.
  • Make sure you add the token.
  • Bake the cake at 170 Celsius/ 325 farenheit for 35 minutes or till tester comes out clean.
  • Don't open the door, be patient.
  • Cool the cake in the tin for 10 mins and then turn it out on to a rack to cool properly.
  • Ice the top and sides of the cake after mixing all the ingredients for the icing to a spreading paste.
  • Decorate with a ring of crushed nuts and an inner circle of chocolate sprinkles. Maybe add a sugar mouse in the center, or garden flowers on the plate, and a ribbon.