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Takes: 1 hour (plus cooling time)
Serves: 8 - 10

No nutritional information available.

Ingredients

- 400g butter, softened, plus extra for greasing
- 400g caster sugar
- 8 medium eggs
- 1 tsp vanilla extract
- 400g self-raising flour
- 120g bake stable funfetti sprinkles, plus extra for sprinkling

For the meringue buttercream topping:

- 500g caster sugar
- 230g egg white (approximately 8 eggs)
- 500g butter, at room temperature, chopped

Method

1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease and line the base of 3 x 20cm cake tins.

2. Using an electric mixer, beat the butter and sugar together in a bowl for 5 minutes until light and fluffy. Add the eggs, one at a time, beating well between each. Beat in the vanilla extract. Add the flour and beat again until smooth. Do not overmix. Fold in the funfetti sprinkles.

3. Divide the mixture between the tins and bake for 30 - 35 minutes or until a skewer inserted in the middle comes out clean. Leave to cool in the tins for 10 - 15 minutes, then transfer to a wire rack to cool completely.

4. While the cake is cooling, whisk the sugar and egg white together in a heatproof bowl set over a saucepan of simmering water until the mixture reaches 50°C. This should take 10 - 12 minutes. Remove the bowl from the top of the pan. Using an electric mixer, whisk the meringue mixture on a medium-high speed for approximately 10 minutes or until cooled completely. Add the butter, a little at a time until the mixture is a smooth silky buttercream.

5. Place one cake on a serving plate, spread one-third of the buttercream, then chill for 10 minutes. Repeat the layers, finishing with a layer of the buttercream. Scatter with the extra funfetti sprinkles and serve.