Fairy Bread Cake

Fairy bread cake will remind any Australian of their childhood. A grown-up version of the 100's and 1000's on white bread. This Fairy Bread Cake was inspired by Katherine Sabbath's giant fairy bread cake and is super easy to make. I have adapted the light and fluffy sponge cake to include white spelt flour and by basic sponge cake recipe has been inspired by the Hummingbird Bakery book. Decorated with a layer of cream cheese frosting and colourful sprinkles; 100's and 1000's just like fairy bread.

Takes = 25 minutes to prep.
Bakes = 40 minutes
Makes = 12 serves (23cm square)

Ingredients

• Unsalted butter – 110g (4 oz)
• Caster Sugar (less the original) – 320g (about 1 cup+1/4 cup +2 tbsp)
• Spelt Flour  (or your choice) – 320g (about 2 cups+1/4 cup + 2 tbsp)
• Baking Powder – 4 tsp
• Salt – 1 tsp
• Milk (I use oat) – 320ml (about 1 cup+1/3+1tbsp+1tsp)
• White vinegar – 1.5 tbsp
• Large eggs – 3
• Vanilla extract – 2 tsp

Cream Cheese Frosting

• Softened Cream cheese – 250g
• Single cream – 2.5 tbsp
• Lemon juice – 1/2 tsp

Decoration

• Coloured sprinkles – 135g (3/4 cup)

Method

1. OVEN – preheat to 170˚C fan, 325˚F, Gas 3, then grease and line a 23cm square cake tin.
2. MIX vinegar into your milk to sour and rest for at least 15 minutes to thicken.
3. BEAT softened butter and all dry ingredients together until you get a sand like consistency in a large bowl or on your stand mixer with the paddle attachment.
4. WHISK eggs, soured milk and vanilla by hand.
5. COMBINE the liquid into your flour mix slowly with the mixer on low. Stop half way to ensure you scrap the bottom and the sides of your bowl. Mix gently until smooth.
6. POUR the cake batter into your prepared cake tin, tap to ensure there's no air bubbles and bake for 30-40 minutes until golden and your screwer comes out clean.
7. REST for 30 minutes in the cake tin, then carefully remove and allow to cool completely before adding the frosting.
8. CREAM CHEESE FROSTING – beat all ingredients until thick and creamy.
9. TO DECORATE – use a long thin bread knife and level the top of the cake. Spread the cream cheese frosting over the top of the cake then cover with sprinkles.
10. SERVE cutting the cake into large triangles or serve as one giant slice.