Ingredients

• 375g (21/2 cups) plain flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda
• 230g unsalted butter, at room temperature
• 430g (2 cups) caster sugar
• 6 eggs
• 1 tablespoon vanilla extract
• 250g sour cream
• Pink, yellow and green gel or liquid food colouring, to tint
• 230g (11/2 cup) pure icing sugar, sifted
• Life Savers Fruit Tingles, to decorate
• Coles Speckled Jelly Beans, to decorate

Method

• Step 1 Preheat the oven to 160C/140C fan forced. Grease a 1.5cm-deep, 38 x 25cm baking tray and a 7cm-deep, 24 x 14cm loaf pan. Line base and sides of both with baking paper.
• Step 2 Sift half the flour, half the baking powder and half the bicarb into a bowl. Add a pinch of salt. Use electric beaters to beat half the butter and half the sugar in a large bowl until pale and creamy. Add 3 eggs, 1 at a time, beating well after each addition until combined. Beat in 2 tsp vanilla. Gently fold half the flour mixture into the butter mixture until combined. Fold in half the sour cream, alternating with the remaining flour mixture, until combined.
• Step 3 Place 1 cupful of the cake mixture in a small bowl and tint with pink food colouring. Repeat with the yellow and green in 2 more bowls. Reserve the remaining cake mixture. Place each coloured cake mixture in separate sealable plastic bags and snip off the tip of each bag. Starting at 1 corner of the prepared tray, pipe a 1cm-thick diagonal line of mixture across the tray. Continue piping the cake mixture, alternating colours with lines touching, until the tray is completely covered in stripes. Bake for 20-25 minutes or until the centre of the cake springs back when lightly touched. Transfer the striped cake to a wire rack then place in the freezer for 10 minutes to cool. Remove from the freezer and use a 6cm egg-shaped cookie cutter to cut 20 egg shapes from the cake. Stack the egg cut-outs to form a log shape then wrap in plastic wrap and return to the freezer.
• Step 4 Sift the remaining flour, baking powder and bicarb into a bowl. Add a pinch of salt. Use electric beaters to beat the remaining butter and sugar in a large bowl until pale and creamy. Add the remaining eggs, 1 at a time, beating well after each addition until combined. Beat in the remaining vanilla. Gently fold the flour mixture into the butter mixture, alternating with the remaining sour cream, until combined. Fold in the reserved cake mixture.
• Step 5 Remove egg log from freezer, remove plastic wrap and place, base-side down, in prepared pan. Starting with sides first then pouring over the top, gently fill the pan with cake mixture, making sure the log is completely covered. Bake for 1 hour or until the edges of the cake spring back when lightly touched. Set aside in the pan for 15 minutes to cool slightly then transfer to a wire rack to cool completely.
• Step 6 Combine the icing sugar and 2 tbs water in a bowl until smooth. Spread over the top of the cake, allowing the icing to drip down the sides. Coarsely chop the Fruit Tingles. Decorate the top of the cake with the jelly beans and Fruit Tingles.