For this recipe you will need 3 x 20cm round, deep sided cake tins.
You will need:
- 600g fridge cold butter, diced
- 600g golden caster sugar
- 12 medium eggs
- 3 tsp vanilla extract
- 600g self raising cake flour
- 180g sugar/funfetti/sugar sprinkles
- Butter frosting – sufficient for filling, coating and piping
- 500g fridge cold butter
- 900g icing sugar
- 2 tsp vanilla extract
Let's make it:
Step 1:
Preheat your oven to 180°C or 160°C fan and line all 3 cake tins with parchment paper.
Step 2:
Place the diced butter and sugar into the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer bowl, fit the scraper beater and the HeatSplash™ guard.
Step 3:
Turn on HeatSoft™, select Soften and begin gentle mixing until all the ingredients are combined. Increase the speed and continue mixing until light and creamy.
Step 4:
Pour in the eggs, vanilla extract and flour and gently mix until smooth.
Step 5:
Lastly pour in the sprinkles and mix gently, do not overmix.
Step 6:
Divide the mixture between the 3 tins, smoothing out to create a flat surface.
Step 7:
Place into your hot oven and bake for approx 50-55 minutes until a skewer inserted into the centre of the cake comes out clean.
Step 8:
Remove the cakes from the oven and set aside on a wire rack until cool enough to handle.
Step 9:
Turn the cakes out of the tins and allow to cool fully before decorating.
Step 10:
Butter frosting = place the diced butter into the stand mixer bowl, fit the scraper beater and the guard. Select Soften and gentle mix until the butter is fully softened.
Step 11:
Begin adding the icing sugar, once combined add the extract and increase the speed until lightly whipped.
Step 12:
Use the frosting to sandwich your cake together, with the remaining for coating and piping. Decorate with sprinkles around the bottom of the cake, saving a few for the top.
Cook's Tips:
- Funfetti sprinkles can sometimes look dull once baked into your cakes, look out for vibrant coloured sprinkles, often found readily available online, for that bright burst of colour throughout your baked sponges.
- You can leave out the sprinkles in this recipe if you just want plain sponges for birthday cakes.
- These sponges can be made 2 days in advance, simply wrap in clean parchment paper and food wrap, once cold and store in a cool dry place.
- To create even depth sponges, place your cake tin on your scales and evenly distribute the cake mix.
- The vanilla extract in the frosting can be swapped for different flavours and colours should you wish.
- If your cakes are sightly domed in the middle once cooled these can easily be trimmed as you won’t see this if you are coating/decorating. Simple place your cakes on a flat surface and holding a sharp long bladed knife, slice horizontally across the top to trim. Repeat on all 3 sponges as necessary.
- To make a smaller 2 sponge version of this cake, use 2 tins and reduce the quantity of ingredients to 250g butter, 250g sugar, 5 medium eggs, 250g flour and 1tsp of extract. The oven temp can be the same but reduce the bake time to approx 25-30 minutes. For decorating use 300g butter and 500g icing sugar with 1 tsp extract. Remember if you want even depth sponges weigh out your batter in your cake tins to match.