MORE RECIPES HERE:http://thescranline.com-FOLLOW ME HERE:Instagram: https://www.instagram.com/TheScranLine/Facebook: http://facebook.com/TheScranLinePinterest: https://au.pinterest.com/TheScranLine/Twitter: http://www.twitter.com/TheScranLineIngredients: Funfetti Sheet Cake 645g - 3 3/4 cups plain (all-purpose) flour400g - 1 3/4 cups caster (superfine) sugar4 1/2 tsp baking powder 3/4 tsp fine salt 190g 3/4 cup unsalted butter, softened3 large eggs560ml - 2 1/4 cups full-cream (whole) milk190ml 3/4 cup vegetable oil1 cup sour cream1 1/2 tsp vanilla extract or vanilla bean paste3/4 cup funfetti sprinkles (see notes)Strawberry Cream Cheese Frosting250g - 1 cup full-fat cream cheese block (not spreadable), chilled250g - 1 cup unsalted butter, softened1/2 tsp salt300g - 2 cups icing (confectioners) sugar1/2 tsp strawberry flavoring + 2 drops pink food gel2 tsp vanilla extract or vanilla bean paste1/2 cup funfetti sprinkles to decorateFunfetti Sheet CakePreheat a fan-forced oven to 160C / 320F or a conventional oven to 160C / 320F. Spray a 9 x 13-inch sheet cake pan with oil spray and line with baking paper. Set aside.Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined. Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture. Add the eggs, milk, oil, sour cream and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds. Add the sprinkles, fold through gently. Take care not to over-mix once the sprinkles go in otherwise, they will bleed and make your batter grey. Pour the batter into the prepare cake tin and spread around using a spatula. Bake for 5060 minutes, or until a toothpick inserted in the middle of the cake comes out clean. If the toothpick is coated with wet batter, continue baking for 10 minutes at a time until fully baked. Allow the cake to cool completely in the cake tin. If you want to trim your cake, turn out onto a cooling rack. Use a large, serrated knife of cake leveller to trim and then place back in the baking tin. Sheet cakes are typically served in the cake tin they were baked in.Strawberry Cream Cheese FrostingPlace the cream cheese, butter and salt in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer. Mix on low speed to begin with, to help break up the cream cheese a little, then increase the speed to high for a couple of minutes to help combine the cream cheese and butter.After a couple of minutes, stop your mixer and scrape down the side of the bowl with a spatula. Add the icing sugar, vanilla, pink food gel and strawberry flavoring. Mix on low speed until the dry ingredients are fully incorporated, then bring the speed back up to high. Continue beating on high speed until your frosting is fluffy and turns pale pink in color. To DecorateAdd the frosting on top of the sheet cake and use a spoon or spatula to spread around like fluffy waves of frosting. The aim is not to get the top looking smooth, unless thats the look youre going for, but instead have nice divots of frosting. Finish with a sprinkle of rainbow funfetti sprinkles!NotesStorageCake can be stored in an airtight container for up to three days.
