Funfetti Cake
Ingredients
- 112.5 gUnsalted butter (at room temperature)
- 150 gWhite sugar
- 2 pcEgg (whole)
- 0.5 tbspVanilla extract
- 175 gWheat flour (sifted)
- 0.5 tbspBaking powder
- 0.5 pinchGray sea salt
- 120 mlWhole milk
- 50 gMulticolored vermicelli
- 150 gIcing sugar (sifted)
Method
A bright white, ultra-soft and airy crumb speckled with multi-colored bursts that melt during baking. Warm vanilla notes blend with rich fresh butter for a cake that springs back when touched.
- 1
In a bowl, work the butter and white sugar until you get a smooth, pale cream texture. The mixture should double in volume and become creamy.
- 2
Add the eggs one by one, whisking vigorously between each. The preparation must remain homogeneous and not split. Pour in the vanilla extract.
- 3
Sift the wheat flour with the baking powder and the pinch of grey sea salt. This ensures a fine crumb without any lumps.
- 4
Incorporate the powders alternating with the whole milk. Start and finish with the flour. Mix just enough for the flour to disappear, without overworking the dough to keep it soft.
- 5
Pour the multi-colored sprinkles into the batter. Give two or three flexible spatula strokes to distribute them without them bleeding too much into the mass.
- 6
Bake at 180°C. The cake is ready when it is golden and the blade of a knife comes out clean and dry. Let cool completely on a wire rack.
- 7
Mix the icing sugar with a few drops of water or milk to obtain a smooth white glaze. Generously coat the cake once it has completely cooled.
Frequently asked questions
How do you get this dish right?
- Do not over-whisk the batter after adding the flour, otherwise the cake will be elastic instead of meltingly soft.
- Use 'jimmies' type sugar sprinkles which hold up better during baking than hard nonpareils.
How long does this dish keep?
Keeps for 3 days at room temperature under a cake dome or in an airtight container to retain its moisture.
