SCHOOL-DAYS SPRINKLE SPONGE
Fancy a trip down memory lane? This classic school-days sprinkle sponge will do the trick. Serve as an afternoon treat, or for dessert with warm custard
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-15
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm cake tin and line with baking parchment. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy. Add the eggs, flour, milk and vanilla and beat again until you have a smooth batter.
- Scrape the batter into the prepared tin, spread right to the corners and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean, checking at 5 min intervals if it isn't ready after 45 mins. Leave the sponge to cool on a wire rack.
- Mix the icing sugar with enough water to make a thick icing. Spread the icing over the cooled cake, then top with lots of sprinkles - the surface should be almost completely covered. Leave for at least 1 hr to set. Cut into squares and serve with hot custard, if you like.
Nutrition Facts : Calories 289 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
SPRINKLE CAKE
This colorful, whimsical vanilla cake has sprinkles inside and out, and just may be the ultimate birthday cake. This recipe is adapted from the book, "Baked Occasions" by Matt Lewis and Renato Poliafito. Martha prepared this cake on Martha Bakes, episode 504.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch three-layer cake 10 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
- Whisk together both flours, baking powder, baking soda, and salt in a large bowl; set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and shortening on medium speed until creamy, 3 to 4 minutes. Add sugar and vanilla, and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides of bowl, add egg, and beat until just combined.
- In a small bowl, whisk together ice-cold water, milk, and buttermilk.
- With mixer on low speed, add flour mixture in three additions, alternating with water mixture, beginning and ending with flour mixture. Scrape down sides of bowl. With mixer on medium speed, beat for a few seconds to incorporate. Remove bowl from stand mixer, scatter sprinkles across the top of the batter, and fold them in with a rubber spatula.
- In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not overbeat. Gently fold egg whites into the batter with a rubber spatula.
- Divide batter evenly among the prepared pans and smooth tops. Bake, rotating pans halfway through baking time, until a toothpick inserted in center of each cake comes out clean, 40 to 45 minutes Transfer cakes to a wire rack and let cool for 20 minutes. Invert cakes onto rack, remove from pans, and let cool completely. Remove parchment.
- Place one cooled cake layer on a cake turntable (or a serving platter). Using a serrated knife, trim top of cake to create a flat surface, and evenly spread about 1 cup of buttercream over top. Add next layer, trim it, and frost it as before, then add third layer (trim the final layer for a completely flat top, or feel free to leave it domed for an old-school appearance).
- Place turntable on a parchment-lined rimmed baking sheet. Frost sides and top with remaining buttercream. Grab a fistful of sprinkles and turn the turntable with your free hand while tossing the sprinkles at sides of cake. Using the sprinkles that are on the parchment (sprinkles that didn't stick), continue turning and throwing until cake (including the top) is covered in sprinkles. Chill the cake for about 5 minutes to set before serving.
CLEMENTINE SPRINKLE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Oil the bottom and sides of two 8-inch cake pans.
- Combine the cake mix, eggs, vegetable oil and 1 cup of water in a large bowl. Stir in half of the clementine zest and juice. Pour into the prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 5 minutes, then invert onto a rack and cool completely. While the cakes cool, make the frosting.
- In a stand mixer fitted with a whisk attachment, beat the butter until light and fluffy, about 2 minutes. Add half of the powdered sugar and carefully mix until thoroughly incorporated. Add the remaining powdered sugar and mix again until fully combined. Add the remaining clementine juice and zest, then beat until light and fluffy, about 2 more minutes. Add the food coloring to achieve your desired color, starting with a few drops and adding until you get the color you like.
- Place 1 cooled cake layer on a cake stand or plate. Top with about 1/2 cup frosting and spread evenly. Top with the remaining cake layer. Spread the remaining frosting all over the top and sides of the cake. Sprinkle the top and sides of the cake with sprinkles.
- Take the thin slices of clementine and make a slit halfway through. Twist the slices and place on the top of the cake.
OTTILIENKUCHEN (GERMAN CHOCOLATE SPRINKLE CAKE)
This is my grandmother's recipe for a traditional German 'Ottilienkuchen' - a cake made with almond flour and chocolate sprinkles. She used to bake it in a loaf pan and it was a favorite in our house.
Provided by barbara
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 355 degrees F (180 degrees C). Grease a loaf pan.
- Combine butter, sugar, and vanilla sugar in a bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in rum.
- Combine flour, cornstarch, baking powder, and salt in a separate bowl and sift. Add flour mixture to the batter, 1 tablespoon at a time. Mix in almonds and chocolate sprinkles. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick comes out clean, about 1 hour. Turn off oven and leave cake in the warm oven for 10 more minutes.
- Remove from oven and carefully unmold onto a wire rack. Cool completely.
- Bake till a tester comes out clean, about 60 minutes. Turn off the oven and leave cake in the oven for a further 10 minutes. Gently unmold onto a wire rack and let cool.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 35.4 g, Cholesterol 107.8 mg, Fat 24 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 11.8 g, Sodium 80.6 mg, Sugar 13 g
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- Preheat oven to 325 degrees. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and shortening on medium speed until creamy, 3 to 4 minutes. Add sugar and vanilla, and beat on medium speed until fluffy, about 3 minutes.
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- In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not overbeat. Gently fold egg whites into the batter with a rubber spatula.
- Divide batter evenly among the prepared pans and smooth tops. Bake, rotating pans halfway through baking time, until a toothpick inserted in center of each cake comes out clean, 40 to 45 minutes Transfer cakes to a wire rack and let cool for 20 minutes.
- Place one cooled cake layer on a cake turntable (or a serving platter). Using a serrated knife, trim top of cake to create a flat surface, and evenly spread about 1 cup of buttercream over top.
- Place turntable on a parchment-lined rimmed baking sheet. Frost sides and top with remaining buttercream. Grab a fistful of sprinkles and turn the turntable with your free hand while tossing the sprinkles at sides of cake.
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