METHOD:

Funfetti Cake

  1. Ask an adult to preheat the oven to 180˚C. Line the bottom of a  9-inch round cake pan with baking paper and coat the bottom and sides with nonstick spray or butter.

  2. Get your parents help with beating butter, sugar, and salt together in a medium bowl. Add egg whites, one at a time, beating until combined and slightly fluffy.

  3. Add vanilla and buttermilk and beat to combine. Add baking powder and cornstarch and beat very well to combine.

  4. Scrape down sides of bowl and beat one second more. Add flour and mix just until it disappears. Use a rubber scraper to gently fold in sprinkles.

  5. Spread batter in prepared pan and smooth the top. Bake for 20 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

  6. Let cool in pan on cooling rack for 5 minutes, then run a knife around the side to loosen the cake, flip it out onto the cooling rack, and leave to cool completely.

  7. When the cake is cool you can put icing on it and cover it with even more sprinkles!

  • 1 cup Lion Plain Flour

  • 1/2 cup (115 grams) unsalted butter, at room temperature

  • 2/3 cups granulated sugar

  • 1/2 teaspoon salt

  • 2 large egg whites

  • 1/2 teaspoon vanilla extract

  • 1/2 cup (120 ml) buttermilk

  • 1 teaspoon baking powder

  • 2 tablespoons cornstarch

  • 1/4 cup rainbow sprinkles

INGREDIENTS:

Back to Recipes