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sprinkles cake

Prep

1hr 30 mins

Bake

45 mins

Serves

14

Difficulty

Medium
sprinkles cake

About

This stunning layer cake is a fun and delicious bake, ideal for birthday celebrations. Three layers of vanilla sponge are filled with fluffy, velvety-smooth meringue buttercream and covered in rainbow sprinkles.

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Instructions
Ingredients
Reviews

Sprinkle Cake

Step 1

Preheat your oven to 160°C, (140°C fan, gas 3). Grease and line three 20cm round cake tins. Dust with flour and knock out the excess flour.

Step 2

Whisk together the flour, baking powder, baking soda, and salt in a large bowl; set aside.

Step 3

In a large bowl, beat the butter on medium speed, using an electric whisk, until creamy, for around 3 to 4 minutes. Add the sugar and vanilla extract, and beat on medium speed until pale and fluffy, for about 3 minutes. Scrape down the sides of the bowl, add the egg, and beat until just combined.

Step 4

In a small bowl, whisk together the milk, and the yoghurt.

Step 5

With the mixer on low speed, add the flour mixture in three additions, alternating with the water mixture, beginning, and ending with the flour mixture. Scrape down the sides of the bowl. With the mixer on medium speed, beat for a few seconds to incorporate. Scatter the sprinkles across the top of the batter and fold them in with a rubber spatula.

Step 6

In a medium bowl, whisk the egg whites and lemon juice just until soft peaks form, do not overbeat. Gently fold egg whites into the batter with a rubber spatula.

Step 7

Divide the batter evenly among the prepared pans and smooth the tops. Bake, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean, 40 to 45 minutes. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove from the pans, and let cool completely. Remove the baking parchment.

Meringue Buttercream

Step 1

Combine the egg whites, sugar, and salt in the heatproof bowl over a pan of simmering water. Whisk constantly until the mixture is warm to the touch and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Step 2

Using an electric whisk, starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10- 15 minutes.

With the electric whisk on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in the vanilla extract. Continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down the sides of the bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.

Assembly

Step 1

Place one cooled cake layer on a cake board. Using a serrated knife, trim the top of the cake to create a flat surface, and evenly spread about 1 cup of buttercream over the top. Add the next layer, trim it, and frost it as before, then add the third layer (trim the final layer for a completely flat top, or feel free to leave it domed for an old-school appearance).

Step 2

Frost the sides and top with the remaining buttercream. Grab a fistful of sprinkles and toss the sprinkles at the sides of the cake. Continue throwing the sprinkles until the cake (including the top) is covered in sprinkles. Chill the cake for about 5 minutes to set before serving.

Ingredients – 15 items

Serving

1

Sprinkle Cake

Lemon-juice

Lemon juice

1/4tsp

Sprinkles

rainbow sprinkles for decorating

160g
Butter

Unsalted butter

softened

110g
Flour

All purpose flour

400g
Cornstarch

Corn flour

15g
Baking-powder

Baking powder

1tbsp
Baking-soda

Baking soda

1tsp

Coarse salt

3/4tsp
Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

265g
Vanilla

Vanilla extract

2tbsp
Eggs

Large eggs

1
Milk

Whole milk

350ml

Natural yoghurt

120g

Sprinkles

rainbow sprinkles

120g
Eggs

Large eggs

whites

3

Meringue Buttercream

Vanilla

Pure vanilla extract

2tsp
Eggs

Large eggs

whites

6
Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

265g
Salt-table

Pinch of salt

Butter

Unsalted butter

cubed

535g

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Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
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2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

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2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
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-Add half of the sliced spring onions to the mix.
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-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
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See the recipe below:

Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

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250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

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750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
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Place two saucers in the freezer to test the set point of the jam later.
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