Description
This moist, confetti-style Farewell Cake features a tender crumb and a luxurious Italian meringue buttercream. It is the perfect express dessert for celebrating special transitions with a professional, bakery-quality finish.
Ingredients
- 250g Unsalted butter, softened
- 250g Golden caster sugar
- 4 Large eggs
- 250g Self-raising flour
- 1 tsp Baking powder
- 1/2 tsp Salt
- 2 tsp Vanilla paste
- 1/2 cup High-quality sprinkles
- 4 Large egg whites
- 250g White granulated sugar
- 1/4 tsp Cream of tartar
- 300g Unsalted butter, room temperature
- 2 tbsp Water
Instructions
- Preheat your oven to 160°C fan (320°F) and line two cake tins with parchment paper.
- Beat the softened butter and golden caster sugar in a stand mixer for 5-6 minutes until the mixture is pale and doubled in size.
- Add the eggs one at a time at medium speed, ensuring each is fully incorporated before adding the next.
- Gently fold in the self-raising flour, baking powder, salt, and vanilla paste until just combined.
- Stir in the sprinkles using a gentle folding motion to keep the batter bright and clean.
- Divide the batter between the tins and bake for 30-35 minutes until a tester comes out clean, then cool completely on a wire rack.
- For the buttercream, heat 200g of sugar with water in a pan until bubbling; meanwhile, whisk egg whites, salt, and cream of tartar with the remaining 50g sugar to soft peaks.
- Slowly pour the hot syrup into the egg whites while whisking until cool, then add the room temperature butter one tablespoon at a time until smooth.
Notes
To ensure your cake remains light and airy, avoid over-mixing once the flour is added; a gentle hand preserves the bubbles created during the creaming stage. For the silkiest buttercream, make sure your meringue has cooled completely to room temperature before you begin adding the butter.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American