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Confetti cake
Confetti cake
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Total Time:
1 hour
Make a double-layer cake using number cake tins rented from local shops for a special occasion.
Ingredients:
  • butter for greasing
  • 115 g plain flour
  • 140 g icing sugar
  • 8 large free-range egg whites
  • 150 g caster sugar
  • 1 lemon
  • 200 g icing sugar
  • 100 g butter at room temperature
  • 1 splash of milk
  • hundred and thousands, to decorate
Instructions:
  • 1. Preheat your oven to 180ºC. Grease and line a 4-litre cake tin. Sift the flour and icing sugar into a bowl. 2. In a free-standing mixer, whisk egg whites until soft peaks form. While mixing, add caster sugar, cream of tartar, vanilla, and a pinch of sea salt; whisk until stiff peaks form. 3. Sift the flour and icing sugar again, then fold into the egg whites. Gently mix in the lemon zest. 4. Pour the batter into the tin, tap it to remove air pockets, and bake for 35-40 minutes until done. 5. Let the cake cool in the tin for 20 minutes, then transfer to a wire rack to cool completely. 6. Make buttercream icing by beating icing sugar and butter, then add milk. Frost the cake and finish with sprinkles.

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