Small Batch Funfetti Cake
- 1/2 cup plus 1 TBS (70g plus 1 TBS) plain all purpose flour
- 1 TBS cornstarch (corn flour)
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 cup (60ml) whole milk
- 1 1/2 tsp vanilla extract
- 1/3 cup (67g) granulated sugar (I used castor)
- 4 TBS (2 ounces/57g) butter
- 1 large egg white
- 1 1/2 TBS (21g) canola oil
- 2 1/2 TBS rainbow colored jimmie sprinkles
- 4 TBS ( 2 ounces/57g) butter
- 1/4 tsp vanilla extract
- 1 cup (130g) icing sugar, sifted (confectioner’s)
- pinch of salt
- 1 TBS whole milk
- a drop of food coloring (optional)
- sprinkles to garnish
![Small Batch Funfetti Cake Recipe Small Batch Funfetti Cake Recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngXCIZYTSJ5iiBRC89wZLtX5M5HRaN_0TVFf4mJy2IYmdJBmNfIEliti7Yb0oMmYypw_5bOCsmKs6WgZcmaSMe-KTZnv0B-7CbK9vaGBKo5ITIjMccQ61mF_g00a1NFJa_bwXivx_yvaOj-A1ZNNquBtUqkGkMrQaMaLXO9mEDEeFLyICaJ9kSyGmoFY/w640-h490/452923784_818715416670852_3350116923474456577_n.jpg)
Small Batch Funfetti Cake Recipe
- 1/2 cup plus 1 TBS (70g plus 1 TBS) plain all purpose flour
- 1 TBS cornstarch (corn flour)
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 cup (60ml) whole milk
- 1 1/2 tsp vanilla extract
- 1/3 cup (67g) granulated sugar (I used castor)
- 4 TBS (2 ounces/57g) butter
- 1 large egg white
- 1 1/2 TBS (21g) canola oil
- 2 1/2 TBS rainbow colored jimmie sprinkles
- 4 TBS ( 2 ounces/57g) butter
- 1/4 tsp vanilla extract
- 1 cup (130g) icing sugar, sifted (confectioner’s)
- pinch of salt
- 1 TBS whole milk
- a drop of food coloring (optional)
- sprinkles to garnish
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 5 inch loaf tin and line it with baking parchment. Spray the parchment as well.
- Whisk the flour, cornstarch, baking powder and salt together in a small bowl. Wish the milk and vanilla together in a liquid measuring cup.
- Cream the butter and sugar together with an electric whisk until light, creamy and doubled in volume. (About 3 minutes.) Scrape down the sides of the bowl occasionally.
- Beat the egg white in on low speed, then increase to high and beat until light and fluffy. Slowly beat in the canola oil.
- Add the dry ingredients alternately with the milk/vanilla, making three dry and two wet additions. Scrape the sides of the bowl once more to make sure everything is combined. Fold in the sprinkles.
- Scrape the batter into the prepared pan, leveling it off.
- Bake in the preheated oven for 22 to 24 minutes. When done the top should press back when lightly touched. A toothpick inserted in the center should also come out clean.
- Leave to cool in the pan for 10 minutes, then carefully lift out to a wire rack to finish cooling.
- To make the frosting beat all of the ingredients together with an electric mixer until smooth and fluffy, adding a drop of food coloring if desired.
- Spread over top of the cooled cake and sprinkle with cake sprinkles. This cake will keep in an airtight container for up to one day after decorating. For longer storage, store covered in the refrigerator for up to two days.
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