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Takes: 1 hour 5 minutes - 1¼ hours (plus cooling time)
Makes: 12 large or 24 small squares
No nutritional information available.
Ingredients
- 170g unsalted butter, melted and cooled
- 400g granulated sugar
- 210g egg whites (from 6 or 7 large eggs), at room temperature
- 240ml milk, at room temperature
- 120g creme fraiche or soured cream, at room temperature
- 55g vegetable or canola oil
- 1 tbsp pure vanilla extract
- 4 tsp baking powder
- 1 tsp salt
- 390g plain flour
- 115g sprinkles, plus extra to decorate (optional)
For the raspberry American buttercream:
- 230g unsalted butter, at room temperature
- ¼ tsp salt
- 24g freeze-dried raspberry powder, sifted
- 1 tbsp corn syrup
- 180g icing sugar
- 1 tbsp pure vanilla extract
- 2 tbsp raspberry vodka
Method
1. Preheat the oven to to 180°C/160°C Fan/Gas Mark 4. Grease and line a 23cm x 33cm baking tin with baking paper. In a large bowl, whisk together the melted butter, granulated sugar, egg whites, milk, creme fraiche, oil, vanilla, baking powder and salt. Add the flour and use a spatula to stir it into the batter. Switch to a whisk and whisk the batter to eliminate any remaining flour lumps, about 10 seconds. Add the sprinkles and mix again with the spatula until just combined.
2. Pour the batter into the prepared tin and use an offset spatula to smooth the top. Tap the tin on the counter twice to get rid of any air bubbles.
3. Bake for 24 - 32 minutes, rotating the tin halfway through, until a wooden skewer or toothpick inserted into the centre comes out clean. Transfer the tin to a wire rack and let the cake cool for 20 minutes in the tin, then remove the cake and let it finish cooling on the wire rack before icing.
4. For the buttercream, in the bowl of a stand mixer fitted with a paddle, beat the butter, salt and freeze-dried raspberry powder on medium speed until smooth and creamy. Scrape down the sides of the bowl and add the corn syrup, mixing on low speed until combined. Slowly add the icing sugar, a little at a time, mixing until combined and stopping to scrape down the sides of the bowl as necessary. Add the vanilla extract and raspberry vodka and mix until smooth, then mix on medium-low for 6 - 8 minutes, until smooth, light, and creamy. Top the cake evenly with the buttercream, decorate as desired, then slice into squares and serve.
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