A Spring & Summer Celebration Cake
Confetti “Funfetti” Chiffon Cake for Easter Sunday Tea – This delightful rainbow speckled cake looks bright and cheerful, is fun and tastes delicious! But, what’s in a name? Well, after some research, I discovered that these pretty and very colourful cakes were the invention of the Pillsbury Company, who introduced a new type of cake called a “Funfetti” Cake in 1989; one of their “white cake” mixes was sold with a packet of “rainbow sprinkles”, which were added to the cake batter before baking, resulting in a cake with brightly coloured “confetti” running through it. The cake was aimed at children, and especially as a birthday party cake, which is not hard to see why, but I think that it makes a wonderful cake for Easter, Mother’s Day, Spring and/or Summer, and I don’t see why the children should get all the fun, so I adapted a Chiffon Cake recipe to create today’s recipe for a Confetti “Funfetti” Chiffon Cake.
Using a Chiffon Cake recipe as a base, gives you a cake with a feather-light crumb and a delicious lemon flavour, and it’s also dairy-free, as it uses vegetable oil instead of butter. A chiffon cake is a low-fat (low-oil) recipe which is similar to Angel Cake or Foam Cake, well beaten egg whites are added to the egg yolk enriched basic cake batter, the beaten egg whites adding air to the cake, which results in a light (as chiffon) cake, hence the name. I was very pleased with how this cake turned out, and although some of my “sprinkles” were a bit random, the cake looked and tasted utterly delectable. To elevate the cake to a higher level and to add elegance, I decorated the cake with edible flowers, as well as the ubiquitous rainbow sprinkles. Talking about sprinkles, not all sprinkles are equal when making a Funfetti or Confetti cake – you need the wax-coated ones and not the sugar paste ones, as in traditional “hundreds and thousands”, as they will just melt into the cake batter and you will be bereft of any confetti! I used Rainbow Jimmies by Wilton, and if you cannot get them in your local Sugarcraft shop, you can order them on online from Amazon.
I decided to set the scene when I photographed my cake, for an Easter Sunday Celebratory Tea, and I think you’ll agree that the cake looks amazing on The Caravan Trail “Harbour Sands” plate, as well as it being a bright and fun setting with the matching individual tea-pot & cup and saucer set, as well as the coordinating Beach Break side plates. All that I needed to complete the Easter Tea setting was a small posy of freshly picked flowers from my garden, which look fabulous alongside the edible flowers on the cake. I served the cake with a pot of tea, for me, and a cup of fresh coffee for my husband, and even though he isn’t a massive fan of sweet things, he loved the light, lemony tasting cake, and especially the tangy lemon drizzle icing. The recipe for my Confetti “Funfetti” Chiffon Cake is shared below, on a printable recipe card, and if you want to make smaller cakes, such as Fairy Cakes, then I bet they will be really pretty too – I am having a go at making them next week, so I will let you know how they turn out! Have a FABULOUS Easter Weekend, and do try this cake, and let me know how it turns out for you, see you next week, Karen
Disclaimer: I receive samples regularly from The Caravan Trail free of charge, in exchange for recipe development and promotion on my social media channels. All views and opinions are my own and I choose to share this china on Lavender and Lovage, as it is a unique British designed (and British made in certain cases) company based in Staffordshire. I was not compensated financially for this recipe post. Pieces from the range can be bought here: Buy the The Caravan Trail
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