Easter Lattice Cake

Ingredients for the cake

• 
  225g (8oz) butter or margarine
• 225g (8oz) caster sugar
• 4 medium size eggs
• 225g (8oz) self-raising flour

For the icing

• 1½ x 325g tubs Dr. Oetker EasyIce Vanilla Butter Icing
• 4 tbsp strawberry jam

Or

• 130g (4½oz) unsalted butter
• 250g (9oz) icing sugar
• a few drops of Dr. Oetker Natural Vanilla Extract
• milk or warm water
• 4 tbsp strawberry jam

To decorate

• Coloured chocolate mini eggs

Method

1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4.  Grease and line two 20cm (8 inch) sandwich tins.
2. Cream together the butter and sugar until light and fluffy.
3. Gradually beat in the eggs one at a time, if the mixture starts to curdle, add a little flour.
4. Fold in the remaining flour with a metal spoon.
5. Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch.
6. Remove from oven, leave to cool before turning out onto a cooling rack.
7. Sandwich the two sponges together with one third of the EasyIce Vanilla Butter Icing.
8. Alternatively to make your own butter icing, place the butter in a bowl and beat until soft.
9. Gradually sift and beat in the icing sugar. 
10. Mix in Natural Vanilla Extract and enough milk / water to make the icing fluffy and spreadable and use as above.
11. Using a palette knife, cover the sides and the top of the cake with more EasyIce or homemade butter icing.
12. Use a star nozzle to pipe the remaining EasyIce or homemade butter icing in a lattice pattern on top of the cake.
13. Finish with chocolate mini eggs.