Set to sparkle

This colourful funfetti cake is perfect for any celebration, including our very own 50th birthday!

FUNFETTI CAKE

Serves: 8-10

Takes: 1hr (plus cooling)

B 400g butter, softened, plus extra for greasing B 400g caster sugar B 8 medium eggs B 1tsp vanilla extract B 400g self-raising flour B 120g funfetti sprinkles, plus extra for sprinkling (see Cook’s tip)

Meringue buttercream topping B 500g caster sugar B 230g egg white – this should be around 8 eggs (see Cook’s tip) B 500g butter, at room temperature, chopped

1 Preheat the oven to 180°C (fan 160°C, gas 4). Grease and line the base of 3 x 20cm cake tins.

2 Using an electric mixer, beat the butter and sugar together in a bowl for 5min until light and fluffy. Add the eggs, one at time, beating well between each. Beat in the vanilla extract. Add the flour and beat again until smooth. Do not overmix. Fold in the funfetti sprinkles.

3 Divide the mixture between the tins and bake for 30-35min or until a skewer inserted in the middle comes out clean. Leave to cool in the tins for 10-15min, then transfer to a wire rack to cool completely.

4 While the cake is cooling, whisk the sugar and egg white together in a heatproof bowl set over a saucepan of simmering water until the mixture reaches 50°C. This should take 10-12min. Remove the bowl from the top of the pan. Using an electric mixer, whisk the meringue mixture on a medium-high speed for approx. 10min or until cooled completely. Add the butter, a little a time until the mixture is a smooth silky buttercream.

5 Place one cake on a serving plate, spread with one-third of the buttercream, then chill for 10min. Repeat the layers, finishing with a layer of the buttercream. Scatter with the extra funfetti sprinkles and serve.