Jamie Magazine
By Georgina Hayden
Confetti cake
1 hr plus cooling
Not Too Tricky
serves 12
About the recipe
This recipe makes one cake, but you can always do as we did for our big five-oh and make two! Hire number cake tins from local party or catering shops – we found ours at la-cuisiniere.co.uk.
Recipe From
Ingredients
butter, for greasing
115g plain flour
140g icing sugar
8 large free-range egg whites
150g caster sugar
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 lemon
BUTTERCREAM
200 icing sugar
100g butter, at room temperature
1 splash of milk
hundred and thousands, to decorate
Method
- Preheat your oven to 180ºC/gas 4. Grease and line a 4-litre cake tin.
- Sift the flour and icing sugar into a bowl and set aside.
- In the bowl of a free-standing mixer, whisk the egg whites to soft peaks.
- With the mixer still running, add the caster sugar, cream of tartar, vanilla and a tiny pinch of sea salt and whisk to stiff, glossy peaks.
- Sift the flour and icing sugar again, fold it into the egg whites with a metal spoon, then finely grate and mix in the lemon zest.
- Spoon the mixture into your tin (it should be about two-thirds full), tap it gently on your work surface to knock out any air pockets and smooth it level.
- Bake it for 35 to 40 minutes, or until risen and a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 20 minutes, then carefully turn it out onto a wire rack to cool completely.
- Make a buttercream icing by beating the icing sugar and butter in a free-standing mixer for 4 to 5 minutes, until pale, then mix in the milk.
- Use it to cover the cake, then finish with hundreds and thousands.
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