Ultimate Rainbow Sprinkle Cake

Preheat the oven to 160 °C. Lightly grease two cake tins of 20 cm in diameter.

Sift the Sasko Cake Flour, baking powder, bicarbonate of soda and salt together.

Add the eggs to the bowl of an electric mixer and beat for 10–20 seconds. Add the sugar and beat on medium speed for 1 minute. Add the oil and vanilla essence and mix. While beating on a slow speed, add half of the flour mixture, bit-by-bit, and then half of the buttermilk. Slowly add the rest of the flour mixture and rest of the buttermilk. Beat until just combined.

Pour the batter into the prepared cake tins and bake for 1½ hours. Once cool, turn out and decorate with buttercream icing in the flavour of your choice.

If you don’t have buttermilk, substitute with a mixture made of 1 C (250 ml) milk and 2 tsp (10 ml) lemon juice.
This batter can also be used to make cupcakes.

Use the following baking times:

• 2 x 18 cm cake tins (bake for about 1 hour 10 minutes)
• 3 x 15 cm tins (bake for about 1 hour)
• 1 x 25 cm tin (bake for about 1½ hours)

To make rainbow sprinkle cake

Make one amount of vanilla cake mixture and divide into 3 equal parts.
Add a small amount of gel colour in purple, blue and green and mix in thoroughly but gently (gel colours, available at baking shops, give the best colour result and don’t affect the flavor of the cake).
Bake in three tins as directed.

Repeat, using yellow, orange and red gel colouring this time.

Cover the cake with buttercream icing. Place the cake onto a cake board placed into a big wide bowl. Pour some sprinkles onto the top and around the side of the cake. Roll the sprinkles up the side of the cake with gentle pressure (you need a lot of sprinkles). Go around the cake with a cake smoother with more ‘gentle’ pressure and fill in any gaps with handfuls of sprinkles using an upward motion.

Serve and enjoy!