- serves 10-12 people
- preparation 10 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 220 g unsalted butter, softened
- 220 g cream cheese, softened
- 250 g caster sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla paste
- 300 g plain flour
- 1 tsp baking powder
- A decent pinch of salt
- 200 g rainbow sprinkles
- butter icing (see Note)
Instructions
- Heat oven to 180°C.
- Beat butter, cream cheese and sugar in a stand mixer until creamy.
- Add eggs and vanilla paste and mix until combined
- Add flour, baking powder and salt and, starting slowly and gradually increasing the speed, mix until combined.
- Gently fold in most of the sprinkles in several batches, reserving a few spoonfuls.
- Spread the thick batter into a lined baking tin and bake for about 25-30 minutes, or until cooked through.
- Cover with icing of choice and decorate with reserved sprinkles.
Note
• Khanh used a simple butter icing, made with softened butter, icing sugar and milk, but you could use any icing you like.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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