A very easy cake with sprinkles inside and on the top. "I remember fairy bread so fondly from my childhood. There's something about sprinkles that takes me back, it's so joyful," says Khanh.
- 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)
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.
- 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.
• Khanh used a simple butter icing, made with softened butter, icing sugar and milk, but you could use any icing you like.