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Jamie drizzling honey on top of a fig tart

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Confetti cake
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Confetti cake

Confetti cake
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1 hr plus cooling
Not Too Tricky

serves 12

About the recipe

This recipe makes one cake, but you can always do as we did for our big five-oh and make two! Hire number cake tins from local party or catering shops – we found ours at la-cuisiniere.co.uk.


nutrition per serving

2
7
7
.
8

Calories

8
.
4
g

Fat

5
g

Saturates

4
2
.
8
g

Sugars

0
.
2
g

Salt

3
g

Protein

5
0
.
4
g

Carbs

0
.
3
g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Georgina Hayden

Ingredients

butter, for greasing

115g plain flour

140g icing sugar

8 large free-range egg whites

150g caster sugar

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1 lemon

BUTTERCREAM

200 icing sugar

100g butter, at room temperature

1 splash of milk

hundred and thousands, to decorate

Method

  1. Preheat your oven to 180ºC/gas 4. Grease and line a 4-litre cake tin.
  2. Sift the flour and icing sugar into a bowl and set aside.
  3. In the bowl of a free-standing mixer, whisk the egg whites to soft peaks.
  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. 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. 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. Bake it for 35 to 40 minutes, or until risen and a skewer inserted into the centre comes out clean.
  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. 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. Use it to cover the cake, then finish with hundreds and thousands.

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