Confetti cake

Method

1. 1

   Preheat your oven to 180ºC/gas 4. Grease and line a 4-litre cake tin.

2. 2

   Sift the flour and icing sugar into a bowl and set aside.

3. 3

   In the bowl of a free-standing mixer, whisk the egg whites to soft peaks.

4. 4

   With the mixer still running, add the caster sugar, cream of tartar, vanilla and a tiny pinch of sea salt and whisk to stiff, glossy peaks.

5. 5

   Sift the flour and icing sugar again, fold it into the egg whites with a metal spoon, then finely grate and mix in the lemon zest.

6. 6

   Spoon the mixture into your tin (it should be about two-thirds full), tap it gently on your work surface to knock out any air pockets and smooth it level.

7. 7

   Bake it for 35 to 40 minutes, or until risen and a skewer inserted into the centre comes out clean.

8. 8

   Leave the cake to cool in the tin for 20 minutes, then carefully turn it out onto a wire rack to cool completely.

9. 9

   Make a buttercream icing by beating the icing sugar and butter in a free-standing mixer for 4 to 5 minutes, until pale, then mix in the milk.

10. 10

    Use it to cover the cake, then finish with hundreds and thousands.

Nutrition

calories

278 calories

fatContent

8.4 g

fiberContent

0.3 g

sugarContent

42.8 g

sodiumContent

0.2 g

proteinContent

3 g

carbohydrateContent

50.4 g

saturatedFatContent

5 g

Indicative values from the source, for the original recipe.

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