| 114g |
SCS Salted Butter (softened) |
| 256g |
Cake Flour |
| 1 tsp |
Baking Powder |
| 1 tsp |
Baking Soda |
| 160g |
SIS Fine Grain White Sugar |
| 2 |
Eggs |
| 2 tsps |
Vanilla Extract |
| 240ml |
Shaken Buttermilk |
|
|
| 1. |
Preheat oven to 175℃. |
| 2. |
Sift and whisk together the flour, baking powder and baking soda. |
| 3. |
In a large bowl, cream the butter and sugar with an electric mixer until pale and fluffy. |
| 4. |
Add the eggs one at a time and mix each egg until well combined, scraping down the sides with each addition. |
| 5. |
Add the vanilla extract and mix until fully incorporated. |
| 6. |
Fold in the dry ingredients and buttermilk, alternating between the two, until smooth and well mixed. |
| 7. |
Bake for about 18-20 minutes, until a cake tester comes out clean or with just a few crumbs attached to it. |
|
|
| Frosting |
| 1. |
Vanilla whipped cream (recipe in “Cakes” section; add a dash of food dye to make it cheerier!) |
| 2. |
Sprinkle with rainbow sprinkles. |
|
