katherine sabbath mama disrupt

Fairy Bread Cake – yes it’s a thing!

By Katherine Sabbath

When I was growing up, no kid’s birthday could be celebrated without a plate of sugar-studded, 
floppy white fairy bread (and hold the butter please, we’re in margarine territory). I’m pretty sure I learned on the first day of primary school that ‘one simply does not party without sprinkle-covered bread’. You’ll be delighted with this fluffier and rather less floppy version 
of my childhood favourite. Cake cheekily masquerading as non-cake is among my favourite 
things in life, right up there with miniature fruit and vegetables, and dogs wearing T-shirts.

Serves 12

// Vanilla Cake

1 cup (250 g) unsalted butter, softened
1½ cups (330 g) caster sugar
2 teaspoons vanilla extract
4 eggs, at room temperature
1 large pinch salt
3 cups (480 g) self-raising flour
1 cup (250 ml) milk, at room temperature

Preheat the oven to 160°C (320°F) fan forced. Grease a 25.5 cm (10 inch) square cake tin and line the tin with baking paper.
Using an electric mixer, cream the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating until combined. Add the salt.
Alternately fold in the flour and the milk, in one-third increments. Fold 
until just combined.
Pour the batter into the tin. Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 30 minutes, then turn out onto a wire rack to cool completely.

// Cream Cheese Frosting

250 g (9 oz) cream cheese, softened
2½ tablespoons single (pure) cream
½ teaspoon lemon juice (optional)

Using an electric mixer, beat the cream cheese, cream and lemon juice, 
if using, until thick and creamy.

// Assembly and decoration

¾ cup (135 g) assorted sprinkles

Use a long, thin knife to level the top of the cake.
Spread the cream cheese frosting over the cake and cover with sprinkles.
Cut the cake into large triangles or serve as one giant slice.

katherine sabbath mama disrupt

Images and text from Bake Australia Great by Katherine Sabbath, photographer Jeremy Simons, styling Emma Knowles, Murdoch Books RRP $39.99


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