Elevate simple sponge cakes into this fun and fabulous cornflake cake. A cornflake filled cream is hiding in the centre, and the whole thing is adorned with a cornflake coating.
Ingredients
- 4 eggs
- 2/3 cup caster sugar
- 1/4 tsp salt
- 2/3 cup self-raising flour
- 2 tbsp cornflour
- 300ml cream
- 1 cup Frosties or cornflakes
Method
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Step 1Preheat oven to 180C. Grease and line the base of two 20cm sandwich tins.
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Step 2In a stand mixer or using hand-held beaters, whisk eggs, sugar and salt for 4-5 minutes until very pale and doubled in size. Meanwhile, sift flour and cornflour three times. Add to egg mixture and fold through. Distribute batter evenly between the two tins and bake for 12-15 minutes until the cake springs back when lightly touched. Allow to cool in the tin, then remove and cool completely.
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Step 3To make filling, whip cream until thick. Place 1 cup Frosties in a zip-lock bag and crush with a rolling pin. Fold through thick cream.
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Step 4To make icing, beat butter with icing sugar until smooth. Add milk and beat through.
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Step 5To assemble cake, place one sponge on serving board. Spread over cream filling in an even layer, ensuring it goes right to the edges. Top with second sponge. Use a small palette knife to spread a thing layer of icing over the top and sides of the cake. Take small handfuls of Frosties and press them gently into the frosting. Continue working around until you have covered the entire cake.
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Step 6Slice into wedges and serve.
Recipe Notes
Place your cake on a sheet of baking paper - that way you can move it around to make adding the cornflake coating a little easier.
I used sugared cornflakes (Frosties) but plain cornflakes would be fine.
You could make this cake with store-bought unfilled sponges if you prefer.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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