Eggless confetti cake recipe

Jun 17, 2020
By Mary Anthony
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EGGLESS FUNFETTI / CONFETTI CAKE / SPRINKLE CAKE

Confetti cake is a type of cake that has rainbow colored sprinkler baked into the batter . It is called confetti cake because when baked, the rainbow sprinkles melt into dots of bright color that resemble confetti Typically the batter is either white or yellow to allow for a better visual effect. The cake generally consists of flour, butter, baking powder, salt, sugar, vegetable oil, eggs, vanilla extract, milk, and rainbow colored sprinkles. The cake normally has a FROSTING made of butter, salt, powdered sugar, vanilla extract, and milk.

Origin – The cake was created in 1989 when the pillsbury company introduced a new type of cake called “Funfetti” cake – o fun and confetti . This was a white cake mix with multicolored sprinklers mixed into the batter. The cake’s unique look was meant to target the demographic of children.

The cake soon gained popularity and in 1990 Betty crocker introduced a cookie that was to be eaten with icing that had sprinkles mixed into it, called DUNK A ROOS .

Although the cake is generally served with a plain frosting, Pillsbury also offers “Funfetti” frosting, with rainbow sprinkles added. Pillsbury owns the TRADEMARK to “Funfetti” so the cake is generally called confetti cake, or can also be referred to as a sprinkle cake.

Confetti cake has inspired many interpretations such as confetti cookies, cereal bars, and even croissants. The idea of making something into a “confetti” treat is produced by adding rainbow colored sprinkles into the creation.

INGREDIENTS [ all ingredients at room temperature ]

Maida – 11/2 cup + 2 tbsp
Curd – 1 cup [ fresh at room tempt ]
Sugar powder – 10 tbsp
Oil / butter – 6 tbsp
Vanilla essence – 1 tsp
Baking soda – 1/2 tsp
Baking powder – 1 1/4 tsp
lemon juice / vinegar – 2 tsp
Colour ful sprinklers – 4 tbsp dusted with 1 tsp maida
Baking tin greased and laid with butter paper at bottom

NOTE –

we have to add less sugar , as we are adding sprinklers . Sprinklers are made of sugar . Also we will be doing icing .
2 tbsp flour can be replaced with corn flour

PREPARATION

Sieve the maida twice and keep aside.

Mix 1 tsp maida to sprinklers

CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=jkyUNnLOYzs

METHOD

Take sugar in mixie jar and grind into fine pwdr .

Add curd and blend .

Add oil /vanilla essence and vanilla essence and blend.

Add baking powder and baking soda and blend.

Cover and keep in the same jar for 10 mins.

Add lemon juice and give a mix to the curd mixture .

Meanwhile preheat the oven at 180*C

Now mix the wet mixture into the dry .

Mix it well.

Don’t over beat the batter.

Now add the sprinklers and mix .

I recommend being very gentle while stirring in the sprinklers . If you over mix the batter after adding the sprinkles, it may change color. The sprinklers will bleed .

Pour it in baking tin .

Gently tap it twice .

Bake it at 180 * for 30 – 40 mins .

Check after 30 mins .

Baking time depends on the width of the tin .

[ Bigger the tin lesser the baking time ]

Once done ,remove and keep aside for 10 mins .

Run a knife around the edges of the tin to loosen the cake.

Remove and keep on rack again to cool.

Let it cool properly before slicing or icing .

FOR ICING – use 1 1/2 cup cream and beat – Refer here for recipe – How to do icing on cakes

FOR THE PINK CHOCOLATE GANACHE LAYER ON THE CAKE – melt 3 tbsp cream in a oven to it a.add just 1 or 2 drops of red colour and mix well. pour this over the icing of the cake . LET IT COOL

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