There are some occasions that warrant a big celebration but a small cake, and this one is perfect for such times. Don’t discount it as a “kids’ cake” because of the Funfetti – the flavour and texture is sublime and the cream cheese icing makes it very adult!
Serves 2-4
Ingredients
2 small eggs
4 tablespoons caster sugar
4 tablespoons neutral oil (I use grapeseed oil)
1 teaspoon vanilla extract
¾ cup plain flour
½ teaspoon baking powder
Big pinch of salt
3 tablespoons milk
2 tablespoons sprinkles (Funfetti or hundreds and thousands)
Icing
100g cream cheese, softened
1 cup icing sugar
1 teaspoon vanilla extract
Splash of milk, if needed
Sprinkles
Method
1. Preheat the oven to 170°C fan bake. Grease two large ramekins or 10cm springform tins, and dust with flour.
2. In a medium bowl, whisk or beat together eggs, sugar, oil and vanilla until pale and creamy. Fold in half the flour, baking powder, salt and milk. Add the remaining dry ingredients, then the rest of the milk and stir to combine –
it should have an easy dropping consistency. Stir in sprinkles and fold through. Divide the mixture between the two prepared ramekins or tins.
3. Bake for 20 minutes, or until a skewer comes out clean. Cool for 5 minutes before turning out. Level tops if they’ve risen too much.
4. To make the icing, beat together cream cheese, icing sugar and vanilla until smooth and creamy, adding milk as needed to make it spreadable.
5. To assemble, split each cooled cake into two layers. Place one layer on a serving plate and spread with a big tablespoon of icing. Repeat with the remaining three layers, leaving enough icing for the top and outside. Scrape remaining icing on top of the cake and, using a spatula, spread it around the outside – it’s fine if some cake shows through. Decorate with sprinkles and chill to set.
Nici’s Note
Look at the cake from each angle to make sure it’s straight when you’re layering it up.
