Hello everyone, I hope your week has been good.
So, my intention with this cake was to achieve a type of ‘funfetti’ appearance and as you can see it looks nothing like it should however, the end result was really nice and different. The ingredients should have been hundreds and thousands instead of nonpareils which was my mistake. This recipe is something I am working on so expect an updated version soon but in the meantime I hope you enjoy this one!
I wasn’t really sure on the name for this cake because it is flatter than most so I thought it would be good for layering, however, as I’m writing this now, I feel like some warm stewed berries would really compliment a slice of this cake. This recipe is a little different because it has cornflour and demerara sugar, which really adds to the flavour.
Recipe: Moist layer cake (makes 1 small cake)
70g plain flour
1 tbsp cornflour
1 tsp baking powder
80g demerara sugar
1 tsp vanilla extract
2 tbsp nonpareils
- Preheat the oven to gas mark 5 and line a small cake tin with baking paper.
- Sift the dry ingredients into a bowl and set aside. Cream the butter and sugar together.
- Whisk the egg, milk and extract in a jug. Add to the butter mixture.
- Gently fold in the flour, pour into the tin and bake in the oven for 25-30 minutes until fully cooked.
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