Dayna Hoskin really knows how to bake up a storm.
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Fairy Bread Sponge - Australia's answer to the Momofuku Milk Bar Birthday Cake



Every Australian knows it's just not a party without Fairy Bread! For those of you residing in outside the wonderful world of Aus, that's a slice of bread, slathered in butter, and covered in sprinkles.. but not those long, slightly soft sprinkles, they're tiny little solid balls of coloured sugar that we've dubbed 100's and 1000's

Apparently, this tradition started in Perth, in 1921, and it's been a staple party food in Australia ever since. As a kid, it was honestly the highlight of the party!

So when I realised that my good friend Brendan was turning 21 tomorrow... I knew exactly what I had to do. I had to adapt this childhood party favourite, into a cake.

This, is Australia's answer to the Momofuku Milk Bar Birthday Cake... The Fairy Bread Sponge Cake!!

MY TIPS FOR MASTERING THIS BAKE 
#1 For sake of keeping your sponge soft and fluffy, a soft silicone spatula used in soft folding motions is the best way to use to minimise the amount of volume you loose while mixing your egg whites into your batter. If you don't have a silicone spatula, using the whisk in gentle sweeping motions is the next best thing!

#2 Tin preparation for a sponge is slightly different to that for other cakes. You want to grease only the base of your cake tin, and then place a circle of parchment paper on top. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter, and the exposed sides will allow your sponge cake to slightly grip the tin and climb up it, maximising the rise. 

#3 To get maximum volume out of your eggs, use cold egg whites and ensure there is no yolk mixed in with them, and that your beaters and bowl are clean and dry. Even a drop of water or oil can make a huge difference in the amount of volume you get out of your eggs.

#4 When creaming butter, it helps to have your butter at room temperature, cut into small cubes, and adding the small amount of liquid (in this case, milk) into the bowl with it before you hit it with the beaters will allow it break down and come together quicker and easier.

#5 The dollop of butter cream on your cake board is really important in this recipe! It's good practise for all decorated cakes to ensure the cake doesn't slide off the base, but in this recipe, you'll be tilting and man handling your cake a lot in order to press the hundreds and thousands into the frosting, so that dollop of butter cream will ensure you can do so without dropping your cake.

#6 Apply sprinkles as soon as your final layer of icing has been applied. If your cake is returned to the fridge or left to stand for any period of time in between these steps, it will begin to harden and your sprinkles wont stick to it as easily. It's already a finicky job! don't make it harder on yourself.

#7 You can easily turn this into a double or triple layered cake by doubling or tripling all the ingredients listed. The cake I've made is a single layer cake and will serve roughly 8 people. When baking for a multi layered version, ensure you split your cake batter evenly amongst three cake tins. Using a set of kitchen scales to weigh each tin is the best way to ensure you're batter is evenly split between the layers, resulting in even cooking times, and a uniform cake.


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Cake
Australian
Yield: 8Pin it

Fairy Bread Sponge Cake

prep time: 1 hour and 20 minscook time: 25 minstotal time: 1 hours and 45 mins
Australia's answer to the Momofuku Milk Bar Birthday Cake!

ingredients:

Sponge
4 eggs
2/3 cup caster sugar
1 cup self-raising flour
2tbsp 2tsp cornflour
1tsp cream of tartar
1tsp vanilla essence

Icing
250g unsalted butter (small cubes)
3 cups icing sugar
2tbsp full cream milk

+
190g 100's and 1000's sprinkles

instructions:

Preheat your oven to 160 degrees Celsius

Prepare a 9-icnh (23cm) diameter cake tin. Set aside. 

Separate your eggs, place your yolks in one mixing bowl, the whites in another.

Beat your egg whites on high speed with an electric mixer, pouring in half of your caster sugar as you go, until it holds soft peaks and is of a meringue texture (smooth, glossy, and thick).

Clean and dry or change your beaters, and beat your egg yolks on high speed, gradually pouring the second half of your caster sugar as you go, until egg yolks have roughly doubled in size.

Pour egg yolks into your whites and using a soft silicone spatula, fold them together gently. 

Into a separate bowl, sift together your self-raising flour, cornflour, and cream of tartar. Then sift them a second time into the mixing bowl with your eggs. 

Add vanilla essence, and fold wet and dry ingredients together gently until well combined.
Ensure you scrape the bottom of the mixing bowl to pick any last small pockets of flour.

Pour mixture into pre-prepared tin, and place on the centre rack in the oven for 25 minutes, or until a skewer inserted into the centre of the cake is removed clean.

Allow cake to cool in the tin for 10 - 15 minutes.

Run a knife around the edge of your cake to release it from the tin,and gently transfer it onto a cooling rack. Place in the fridge to cool.

Place all your buttercream ingredients into a large mixing bowl, and beat on high until the butter has lightened in colour and is soft and 'creamy'. This usually takes around 10 minutes. 

Retrieve cake from the fridge, apply a small dollop of butter cream to your cake board, place your cake atop it.

Apply a rough, thin coat of icing to your entire cake.
This is the crumb coat, it is designed to encase any crumbs that may crumble off, and 'shape' your cake. This is that stage where you want to fill in any gaps, straighten the cakes edges, flatten out the top ect.

Move your cake back to fridge for 30 minutes to allow to icing to set.

Retrieve your cake from the fridge, and apply your final layer of icing. 

Once you're happy with the final shape and edges on your cake, sit it atop a baking tray (to catch some of the sprinkles you're about to get all over the kitchen) and gently press your hundreds and thousands into the frosting,

And your done!

NOTES:

EQUIPMENT
2 large mixing bowls
medium mixing bowl
electric beaters
silicone spatula
sieve
9-inch (23cm) cake tin
parchment or baking paper
baking tray
cake board
icing spatula

VIEW ORIGINAL BLOG POST LINKED BELOW FOR MY TIPS FOR MASTERING THIS BAKE
calories
686
fat (grams)
32.5
carbs (grams)
93.6
protein (grams)
6.6
Created using The Recipes Generator


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