Katherine Sabbath's giant fairy bread cake is all we want to eat from now on
serves
12
Fairy bread cake
“When I was growing up, no kid’s birthday could be celebrated without a plate of sugar-studded, floppy white fairy bread. This is a fluffier and rather less floppy
version of my childhood favourite. This is an edited extract from Bake Australia Great by Katherine Sabbath, photography by Jeremy Simons (Murdoch, $39.99).
Ingredients (10)
Vanilla cake
- 1 cup (250g) unsalted butter, softened
- 1½ cups (330g) caster sugar
- 2 tsp vanilla extract
- 4 eggs, at room temperature
- 3 cups (480g) self-raising flour
- 1 cup (250ml) milk, at room temperature
Cream cheese frosting
- 250g cream cheese, softened
- 2½ tbs single (pure) cream
- ½ tsp lemon juice (optional)
Assembly and decoration
- ¾ cup (135g) assorted sprinkles
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the vanilla cake, preheat the oven to 160°C fan-forced. Grease a 25.5cm square cake tin and line it with baking paper. Using an electric mixer, cream the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating until combined. Add a large pinch of salt. Alternately fold in the flour and milk in one-third increments until just combined.
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2.Pour the batter into the tin. Bake for about 40 minutes or until a skewer inserted in the centre of the cake comes out clean. Cool the cake in the tin for 30 minutes, then turn it out onto a wire rack to cool completely.
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3.For the cream cheese frosting, using an electric mixer, beat the cream cheese, cream and lemon juice, if using, until thick and creamy.
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4.To assemble, use a long, thin knife to level the top of the cake.
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5.To decorate, spread the cream cheese frosting over the cake and cover with sprinkles. Cut the cake into large triangles or serve it as one giant slice
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