This isn’t a fancy birthday birthday cake, just a simple colour flecked sponge with a good dose of chocolate. Given it was my sister’s last birthday before the big three-zero I decided she needed a colourful cake, reminiscent of the birthday cakes we used to have as children that were magically conjured from under a large Tupperware box .
Snowies remind me of going to the sweet stall in the market when we were kids. These giant snowies are available from various companies. Mine are from Silver Spoon that I picked up on the Sainsbury reduced counter. One thing I will say is once they are set on the cake with chocolate they are not the easiest to cut through.
A confetti or funfetti cake is essentially a sponge cake baked with sprinkles in the batter which cause flecks of colour in the cake when cut. When I made this cake I experimented with two different types of sprinkles. The traditional hundreds and thousands and the bigger flatter sprinkle disks. For this cake to work you must use the sprinkles that are of solid colour, like these. The sprinkles that are coated (like hundreds and thousands) don’t work because the small amount of colour on them rubs off when it is stirred in to the batter.
I cocked up a bit when baking this cake. I was very busy on the day I was making it and in my infinite wisdom decided it would be quicker to bake a cake in one tin rather than two separate layers like I usually do. Of course it isn’t quicker. This explains why the cake is slightly darker than usual on the outside. Where possible I always bake my cakes in separate layers. For speed, gives a more even bake and it gives you the option of which is the prettiest cake to use as the top layer.
The key to this sponge is to weigh the eggs, in their shells, at the beginning. You will then need the equal weight of flour, sugar & butter. So if your eggs weigh 250g you’ll need 250g flour etc.
4 large eggs
1 tbsp vanilla extract
2-3 tbsp of solid coloured sprinkles
200g white chocolate
around 200g Raspberry jam
1) Line the bottom of two 20cm cake tins with baking parchment. Preheat oven to 180°c.
2) Beat the butter and sugar together until fluffy then beat in the eggs one at a time until well combined. Before adding the fourth egg add a spoonful of the flour into the mix to help stop the mixture curdling.
3) Stir in the vanilla extract then fold in the flour and sprinkles. It needs to be of dropping consistency (in other words it drops off the sponge easily). If not, add a small amount of milk to help loosen the batter.
4) Share the cake batter between the two tins then bake for around 30 minutes until the cakes are risen, golden and a skewer comes of out the cake clean.
5) Allow the cake for rest for a few minutes for the cake to rest before turning it out of the tin and removing the baking paper. Allow to cool on a wire rack.
6) Sandwich the two layers of cake with raspberry jam.
7) Melt the white chocolate then pour over the cake. Allow the chocolate to set for a few minutes before adding the snowies or they will slide straight off.