Deviled Egg Cake
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
29
Spice
64
Sweetness
64
Sourness
45
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Coat a 1 1/2-quart and a 2 1/2-quart ovenproof bowl with cooking spray
2
Prepare the cake mixes; divide the batter between the bowls
3
Bake at 325 degrees F, about 45 minutes for the small bowl and about 55 minutes for the large bowl
4
Let cool, then remove from the bowls
5
Make the frosting: Heat the sugar with the cream of tartar, salt and 1/3 cup water in a saucepan, stirring, until dissolved
6
Beat the egg whites with a mixer until frothy
7
Slowly beat in the hot sugar mixture, then beat until stiff peaks form, about 7 minutes
8
Remove about 2 cups of the frosting to a small bowl and fold in enough yellow food coloring to make a bright egg yolk color (about 8 to 10 drops); set aside
9
Set the cakes rounded-side down
10
Trim the tops with a serrated knife so the cakes sit at the same height
11
Flip the cakes over and slice off a 3-inch piece from each one as shown; reserve the trimmings
12
Line up the cut sides of the cakes, then trim the sides of the smaller cake as shown to make an oval shape
13
Flip the cakes over
14
Use a little white frosting to stick the cakes together, then cover completely with a thin layer of frosting; freeze 20 minutes
15
Cover with the remaining white frosting, making it as smooth as possible
16
Crumble the reserved cake trimmings and mix with just enough of the prepared yellow frosting to moisten
17
Clump the mixture together and mound on the wider end of the cake to form the yolk
18
Put the remaining yellow frosting in a pastry bag fitted with a large star tip
19
Pipe in a spiral over the cake mound
20
Sprinkle with the crushed strawberry "paprika" and top with the sour straw "chives
21
" Photograph by Andrew Purcell