This delightful diary-free cake hides a fun secret - cut into its light as a feather crumb, and you will see a myriad of rainbow flecks inside, like confetti, hence its rather jolly name of a Funfetti Cake! (You MUST use the correct type of "sprinkles", the wax coated ones, and not the sugar paste ones - I used Rainbow Jimmies by Wilton from Amazon.co.uk)
7 free-range eggs (separated)
1/2 teaspoon salt
6 tablespoons vegetable oil
zest and juice of 1 lemon
2 teaspoons vanilla extract
325g plain flour (double sifted)
300g caster sugar
2 teaspoons baking powder
1 teaspoon cream of tartar
100g rainbow sprinkles (NOT "hundeds and thousands" or nonpareils - I used Wilton's Rainbow Jimmies)
225g icing sugar
juice of 1 lemon
Extra rainbow sprinkles
This delightful diary-free cake hides a fun secret - cut into its light as a feather crumb, and you will see a myriad of rainbow flecks inside, like confetti, hence its rather jolly name of a Funfetti or a Confetti Cake! Chiffon Cake recipe adapted from Woman and Home. (You MUST use the correct type of "sprinkles", the wax coated ones, and not the sugar paste ones - I used Rainbow Jimmies by Wilton from Amazon.co.uk)
Grease a 25cm round bundt cake or a deep loose-based cake tin with cake release spray, and if using a loose-based cake tin, line it with baking parchment. Pre-heat the oven to 150C/300F/Gas mark 2.
Using an electric hand whisk, beat the egg yolks together with the 60mls (4 tablespoons) water, the salt, lemon zest, lemon juice and vanilla extract until smooth and well amalgamated.
Then with the whisk still on, add the flour, sugar and baking powder, until you have a thick, creamy and smooth batter.
Whisk the egg whites in a clean metal bowl, with the cream of tartar, until they are stiff and glossy. Gently fold the egg whites in to the batter, using a gentle cutting motion with a large metal spoon, as not to knock the air out of the mixture.
Add the rainbow sprinkles, mixing them in gently, as to avoid them bleeding into the mixture, and then pour the batter into the prepared cake tin.
Bake in pre-heated oven, on the lowest rack, for 50 to 55 minutes, until a skewer comes out clean when inserted into the middle of the cake.
Invert the cake immediately over a wire rack, and leave like this until completely cold, before removing the tin.
Sit the cake in a serving platter and make the icing; sift the icing sugar into a bowl and add the lemon juice gradually until you have a thick, smooth and glossy paste. Spoon the icing over the top of the cake, allowing it to drizzle down the sides.
Decorate with extra rainbows sprinkles and the edible flowers.
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