Confetti Cake

Name: Confetti Cake
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 1 serving
Cuisine: American
Ingredients: 55 g Plain flour; 40 g Caster sugar; 0.5 tsp Baking powder; 1 pinch Fine salt; 15 g Unsalted butter; 55 ml Whole milk; 1 Egg white; 0.75 tsp Vanilla extract; 20 g Rainbow sprinkles; 12 g Unsalted butter; 35 g Icing sugar; 1 tsp Whole milk

A small American birthday-style cake: a soft white vanilla crumb shot through with rainbow sprinkles, baked in a single little tin and finished with vanilla buttercream and more sprinkles on top.

Snacks Lunch & dinner

37 min15 prep · 22 cookEasy809 kcalper serving

Method

Heat the oven to 180C (160C fan). Lightly grease a 10 cm round cake tin and line the base with a disc of baking paper. Take the milk and egg white out of the fridge so they come to room temperature — cold liquid will seize the melted butter.
In a bowl, whisk 55 g of plain flour with 40 g of caster sugar, 0.5 tsp of baking powder and 1 pinch of fine salt for about 20 seconds, until evenly combined and aerated.
In a second bowl, whisk 15 g of melted, cooled butter with 55 ml of whole milk, 1 lightly beaten egg white and 0.5 tsp of vanilla extract until smooth and pale. Pour into the dry ingredients and stir with a spatula just until no dry flour remains — about 15 strokes. The batter should be thick and pourable; overmixing makes the crumb rubbery.