Name: Fairy Bread Sponge Cake Recipe
Prep time: 80 min
Cook time: 25 min
Total time: 105 min
Ingredients: 4 eggs; 2/3 cup caster sugar; 1 cup self-raising flour; 1 tsp cream of tartar; 1 tsp vanilla essence; 2 tbs cornflour; 2 tsp cornflour *extra; 250g unsalted butter; 3 cups icing sugar; 2 tbs full cream milk; 190g hundreds and thousands

by dayna_hoskin Last updated on 07/10/2019

Covered with from head to toe with rainbow sprinkles, this hundreds and thousands delight is a must-make for your next birthday cake. - dayna_hoskin

Ingredients

Cake

4 eggs
2/3 cup caster sugar
1 cup self-raising flour
1 tsp cream of tartar
1 tsp vanilla essence
2 tbs cornflour
2 tsp cornflour *extra

Buttercream icing

250g unsalted butter
3 cups icing sugar
2 tbs full cream milk
190g hundreds and thousands

Method

Step 1

Preheat your oven to 160C.
Step 2

Prepare a 9-inch (23cm) diameter cake tin. Set aside.
Step 3

To make the cake, separate your eggs, place your yolks in one mixing bowl, the whites in another.
Step 4

Beat your egg whites on high speed with an electric mixer, pouring in half of your caster sugar as you go, until it holds soft peaks and is of a meringue texture (smooth, glossy, and thick).
Step 5

Clean and dry, or change your beaters, and beat your egg yolks on high speed, gradually pouring the second half of your caster sugar as you go, until egg yolks have roughly doubled in size.
Step 6

Pour egg yolks into your whites, and using a soft silicone spatula, fold them together gently.
Step 7

Into a separate bowl, sift together your self-raising flour, cornflour and cream of tartar. Then sift them a second time into the mixing bowl with your eggs.
Step 8

Add vanilla essence, and fold wet and dry ingredients together gently until well combined. Ensure you scrape the bottom of the mixing bowl to pick any last small pockets of flour.
Step 9

Pour mixture into pre-prepared tin, and place on the centre rack in the oven for 25 minutes, or until a skewer inserted into the centre of the cake is removed clean.
Step 10

Allow cake to cool in the tin for 10-15 minutes.
Step 11

Run a knife around the edge of your cake to release it from the tin, and gently transfer it onto a cooling rack. Place in the fridge to cool.
Step 12

Meanwhile, place all your buttercream ingredients into a large mixing bowl, and beat on high until the butter has lightened in colour and is soft and creamy. This usually takes around 10 minutes.
Step 13

Retrieve cake from the fridge, apply a small dollop of buttercream to your cake board, and place your cake atop it.
Step 14

Apply a rough, thin coat of icing to your entire cake. This is the crumb coat, it is designed to encase any crumbs that may crumble off, and 'shape' your cake. This is that stage where you want to fill in any gaps, straighten the cakes edges, flatten out the top etc.
Step 15

Move your cake back to the fridge for 30 minutes to allow the icing to set.
Step 16

Retrieve your cake from the fridge and apply your final layer of icing.
Step 17

Once you're happy with the final shape and edges on your cake, sit it on top a baking tray (to catch some of the sprinkles you're about to get all over the kitchen) and gently press your hundreds and thousands into the frosting, and your done!