Funfetti Cake

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.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 765
• Protein: 9 g
• Carbs: 122 g
• Fat: 27 g

Ingredients

• 112.5 g Minimum butter sweet ( at room temperature )
• 150 g White sugar
• 2 piece Egg ( whole )
• 0.5 tbsp Vanilla extract
• 175 g Wheat flour ( sifted )
• 0.5 tbsp Baking powder
• 0.5 pinch Gray sea salt
• 120 ml Whole milk
• 50 g Multicolored vermicelli
• 150 g Icing sugar ( sifted )

Instructions

1. Cream the butter

   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. Incorporate the eggs

   Add the eggs one by one, whisking vigorously between each. The preparation must remain homogeneous and not split. Pour in the vanilla extract.

3. Mix the powders

   Sift the wheat flour with the baking powder and the pinch of grey sea salt. This ensures a fine crumb without any lumps.

4. Loosen the batter

   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. Add the colors

   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. Baking and checking

   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. Final icing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days at room temperature under a cake dome or in an airtight container to retain its moisture.