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April 7, 2016 / mintcustard

Funfetti iced sponge traybake.


Funfetti iced sponge traybake.

Cakes rarely fail to raise a smile. Funfetti cakes are guaranteed to bring pleasure and fun to the table. The only problem is, in the UK, the hundreds and thousands, sprinkles or jimmies – call them what you will, are just too insipid. The colour and therefore some of the fun has been removed from them. That’s not to say this recipe won’t work for you in the UK, it will just be a little paler, more pastel in hue. If you can get your hands on a tub of the more brightly coloured blighters then do. I bought a bucket sized one in the US recently, let the E number fun commence. Simple and unsophisticated, the act of stirring sprinkles into sponge mix lets the sunshine in. Go on, try it and see some smiles.


Brightly coloured sprinkles.

Funfetti iced sponge traybake

3 eggs (large) – weighed

butter (same weight as 3 eggs)

caster sugar (same weight as 3 eggs)

self raising flour (same weight as 3 eggs)

2 tbsp milk

4 dsp sprinkles

vanilla powder or extract.

1 baking tin 6″ x 12″ lined with parchment

For water icing

icing sugar

sprinkles (about 1 dsp)


How to ….

  • Preheat the oven to 180c
  • Beat together the butter and sugar until pale and fluffy.
  • Beat in the eggs, one at a time with 1 tsp of flour.
  • Fold in the flour and vanilla.
  • Slacken the mixture with the milk.
  • Fold in the spinkles, scrape the mixture into the lined tin.

Sprinkles stirred in, ready to bake.

  • Bake on the middle shelf of the oven for 25 to 30 minutes, until risen and golden.
  • Cool on a wire rack.
  • Ice with simple water icing and decorate with a few more sprinkles.




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