Jordan's Collection of Recipes - Funfetti Birthday Cake
Ingredients
675 mL (2 3/4 cups) cake flour
10 mL (2 tsp) baking powder
5 mL (1 tsp) salt
225g (250 mL / 1 cup) butter, at room temperature
375 mL (1 1/2 cup) granulated sugar
15 mL (1 Tbsp) pure vanilla extract
4 large eggs plus 1 large egg yolk
250 mL (1 cup) milk
125 mL (1/2 cup) sour cream
250 mL (1 cup) rainbow sprinkles
For The Buttercream:Ingredients:
175 mL (3/4 cup) water
2 packets plain gelatine
6 large egg whites, at room temperature
375 mL (1 1/2 cups) granulated sugar
500g (2 cups) butter, at room temperature
5 mL (1 tsp) pure vanilla extract
Directions
Step 1
Preheat oven to 350F.
Step 2
Grease and flour three 8” round cake pans; line with parchment paper.
Step 3
Combine the flour, baking powder, and salt.
Step 4
Combine the milk and sour cream.
Step 5
Cream the butter and sugar, until the mixture is light and fluffy.
Step 6
Add the eggs one at a time and beat on high until completely incorporated, and the batter is perfectly smooth.
Step 7
Scrape down the sides of the bowl, as needed.
Step 8
Add the vanilla and beat until completely combined.
Step 9
Mix in the flour and milk in alternating additions.
Step 10
After each addition, mix on low speed just long enough to barely incorporate.
Step 11
Gently stir the sprinkles into the batter, just enough to evenly distribute them.
Step 12
Divide the batter evenly between the cake pans, and bake for 30 - 35 minutes, or until a cake tester comes out clean.
Step 13
Remove from the oven and let cool for 5 minutes on wire racks; then turn them out to cool completely.
Make the Marshmallow Buttercream:
Step 1
In the bowl of a stand mixer: place 1/4 cup water, gelatine and egg whites and let stand 5 minutes.
Step 2
Combine the water and sugar in a small saucepan and stir once or twice just to moisten the sugar.
Step 3
Bring to a boil over medium high heat and continue to cook until it reaches a 250F.
Step 4
Whisk the egg whites at medium speed until stiff, peaks form.
Step 5
When the syrup is ready; pour the hot syrup in a thin, steady stream into the meringue with the mixer set to medium-high.
Step 6
Continue to whisk the meringue at medium-high speed, until the temp drops to around room-ish.
Step 7
With the mixer running at medium speed, add 2 or 3 tablespoons of the butter at a time.
Step 8
Whisk until each addition of the butter is incorporate before adding more.