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Sprinkle Cake: Preheat
your oven to 350 degrees F (180 degrees C) and place
the oven rack in the center of the oven. Butter and flour two - 8 inch (20 cm) round
cake pans. Line the bottoms of the pans with parchment paper.
Separate your eggs while
they are still
cold, placing the yolks in one bowl and the whites in another
bowl. Cover the two bowls with plastic wrap and allow the eggs to come to
room temperature before using (about 30 minutes).
In a bowl,
sift the flour
with the baking powder and salt.
In the bowl of
your electric
stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until soft. Add 3/4 cup (150
grams) of the sugar
and beat until light and fluffy (about 3 minutes). Add the egg yolks and vanilla
extract and beat until combined.
Scrape down the sides
and bottom of the bowl
as needed.
With the mixer on low
speed, alternately add the flour mixture (in three additions) and the milk (in
two additions), beginning
and ending with the flour.
In a clean bowl of your
electric stand mixer, fitted with the whisk attachment (or with a hand mixer), beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat
(on high speed) until shiny medium firm peaks form. With
a rubber spatula gently fold a
little of the whites into the batter to lighten it, and then
fold in the remaining
whites (in two additions) until combined. Do not over mix the batter or it will deflate.
Gently fold in the sprinkles.
Divide the batter
evenly between the
two prepared pans
(about 355 grams of batter in each pan) and smooth the tops with an offset spatula or the back of a spoon. Bake
in the preheated oven for 20 minutes, or until a
toothpick inserted in the center of the cake comes out just clean (the cakes will
spring back if lightly touched in their centers and you will notice that the cakes
are just starting to pull away from the sides of the pan).
Cool the
cakes in their pans on a wire rack for about 10 minutes. Then place a wire rack on top of
each cake pan and invert, lifting off the pan and gently peeling off the
parchment paper. Re-invert each cake onto a greased wire rack. Once the cakes have completely
cooled, wrap in plastic wrap and place the cake layers in the refrigerator until firm
(several hours or even overnight). (This is done to make the filling and frosting
of the cakes easier.)
Cream Cheese
Frosting: In your electric stand mixer, fitted with the paddle attachment
(or with a hand mixer), beat the butter and cream cheese until smooth. Add the confectioners' sugar and vanilla extract and beat
until well combined. Scrape down the sides and bottom of the bowl as needed. Then continue
to beat on high speed until the frosting is light and
fluffy.
Assemble: Place one of the cake layers onto your
cake turntable or serving
platter, with the top of the cake facing down. Spread the jam on the cake layer. Next,
spread about 1 cup (240 ml) of the frosting on top of the jam. Place the next cake layer, top of the cake facing
down, onto the filling. Spread the remaining frosting over the top and sides of
the cake. If you like you can pipe a border around the outside edge of the cake. (I
used a small star tip, Wilton #96.) Garnish the top of the cake with more
rainbow sprinkles. You can cover and refrigerate the cake for 2 to 3 days. Bring
to room temperature before eating.
Serves about 10 -
12 people.
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