birthday funday.

any American knows funfetti and birthdays go hand and hand (and Carvel ice cream cakes of course )i've been going on about this cake to the Brits who don't quite understand it, (probably like i don't get custard) but hey, it's pretty and fun and hits home with the kid in all of us.

as much as i like to bake a variety of treats, i realized i don't have a vanilla cake go-to. Martha has a plethora of recipes and for some reason went with this one because well, it was midnight and i had all ingredients on hand.

i thought it would be a lighter sponge due to the egg whites but it was pretty standard. my thoughts were a bit dry but others didn't think so. have a go and let me know!

courtesy of martha stewart.com...

the ingredents:

Unsalted butter, for pans

3/4 cup all-purpose flour, plus more for pans

3/4 cup cornstarch

6 large eggs, separated

1 1/2 teaspoons pure vanilla extract

3/4 cup plus 6 tablespoons sugar

1/4 teaspoon table salt

1/3 cup wax jimmie sprinkles (NB the ones available in UK stores will melt as they are not waxy and long enough. am still on t

the preparation:

preheat the oven to 180C/ 350 degrees F.

butter the pans and lightly flour. (you could also line the bottom of each pan with parchment paper, and butter again but i omitted this step and they still came out fine.) 

in a small bowl, sift together the flour and cornstarch; set aside.

in another bowl,  with or without a electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 3/4 cup sugar on high until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment.

combine the egg whites and salt in the mixer bowl, and beat on medium speed until soft peaks form, about 1 1/2 minutes. With the mixer running, slowly add the remaining 6 tablespoons sugar. continue beating until stiff and glossy, about 1 minute.

fold the egg-white mixture into the egg-yolk mixture. in three additions, fold the reserved flour mixture into the egg mixture. 

add 1/3 cup wax jimmie sprinkles.

fill the pans with the batter and bake until light golden brown and a cake tester inserted into the center comes out clean, about 20 minutes.

transfer the pans to wire racks to cool; turn out the cakes, remove the parchment paper, and wrap in plastic wrap until ready to use.

the presentation:

cut off the top of one of the cakes and spread a generious amount of icing (personal preference) place the second cake on top, cover with frosting and decorate with more sprinkles!