Rainbow Funfetti
We’ve used a pinprick of purple food colouring to neutralise the yellow colour of the buttercream, making it appear whiter. The sprinkle selection is vital here to avoid clumping or weeping, make sure to use a bake-stable variety (it will say so on the packaging).
Hands-on time 30min, plus cooling and setting. Cooking time about 1hr 5min. Serves 10 FOR THE CAKE
200g unsalted butter, softened, plus extra to grease
200g caster sugar
3 medium eggs
125g natural yogurt
2tsp vanilla extract
225g self-raising flour
30g bake-stable rainbow sprinkles, plus extra to sprinkle
FOR THE BUTTERCREAM
125g unsalted butter, softened 250g icing sugar, sifted 1½tbsp milk
Purple food colouring gel or paste, optional
FOR THE GLAZE
100g white chocolate, finely chopped 50g double cream 15g golden syrup Red, orange, yellow, green, blue, purple and pink food colouring gels or pastes
1 Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 900g loaf tin with baking parchment. For the cake, using a freestanding mixer or a large bowl and handheld electric whisk, beat the butter and sugar until pale and fluffy, about 5-8min.
2 In a jug, whisk the eggs, yogurt and vanilla to combine (it will be a bit lumpy). Gradually add the egg mixture to the butter bowl, beating well after each addition. Fold in the flour and sprinkles with a large metal spoon. Scrape into the lined tin and spread to level. Bake for 55min-1hr, or until a skewer inserted into the centre comes out clean. Cover the cake with foil after 30min to prevent too much browning. Cool in tin for 10min, then transfer to a wire rack to cool completely.
3 To make the buttercream, beat the butter until pale and fluffy. Add the icing sugar and milk and beat for 3min, until fluffy. Using a cocktail stick, add a pinprick of purple food colouring, if using, and beat in – this will help neutralise the yellow colour of the buttercream.
4 Slice the cooled cake in ½ horizontally and use ½ the buttercream to sandwich the layers back together. Spread remaining buttercream over the top, smoothing as much as possible.
5 To make the glaze, melt the chocolate, cream and golden syrup in a heatproof bowl set over a pan of barely simmering water. Once melted, remove from heat and split evenly into 7 small bowls/ramekins. Use your food colouring to dye each bowl a different colour of the rainbow.
6 Drizzle and spread the glaze on top of the cake in a rainbow, encouraging it to drizzle down the sides. Scatter over a few sprinkles, if you like. Allow to set before serving in slices.
PER SERVING 626cals, 6g protein, 34g fat (21g saturates), 73g carbs (55g total sugars), 1g fibre TO STORE Keep in an airtight container at room temperature for up to 4 days.