Confetti Cake Recipe

Ingredients and Tools Included:

• Artisan Cake Flour
• Superfine Sugar
• Vanilla Extract
• Sprinkles
• Whole Milk Powder
• Organic Canola Oil
• 2 Parchment Paper Circles
• Damask Toothpick

Additional Ingredients to Assemble

• 1 cup water
• 4 tablespoons unsalted butter
• 5 egg whites 

Pans and Other Tools to Assemble

• 2 (9-inch) round cake pans
• Small saucepan
• Whisk
• Medium bowl
• Sifter
• Stand mixer or electric hand mixer and large bowl
• Rubber or silicone spatula
• Offset or straight spatula

Instructions

1. Position a rack in the middle of the oven and preheat to 350°F. Lightly grease with nonstick spray two 9-inch round cake pans and line the bottom of each pan with a circle of parchment.
2. In a small saucepan over low heat, bring the water to a simmer (look for wisps of steam and small bubbles rising to the top), then immediately remove the pan from the heat and whisk in the milk powder, butter, and canola oil until the butter melts completely. Set aside to cool to room temperature.
3. Sift the artisan cake flour into a medium bowl, mix in the sprinkles, and set aside. If you do not have a sifter, whisk flour in a small bowl and then add the sprinkles.
4. In a stand mixer with the whisk attachment (or in a large mixing bowl using an electric hand mixer), beat the egg whites on medium speed for about one minute. When the eggs start to look frothy, gradually add the sugar, a couple of tablespoons at a time, mixing completely after each addition. Mix in the vanilla extract. 
5. Add half of the sifted flour-sprinkles mixture and half of the milk mixture to the egg whites and mix on low speed until the flour is almost completely incorporated. Scrape the bottom and sides of the bowl with a rubber or silicone spatula, then add the rest of the flour and milk mixture. Mix on low speed until the dry ingredients are almost fully incorporated.
6. With a rubber spatula, scrape the bottom and sides of the bowl, then gently fold the batter a few times to incorporate any remaining flour. Fold the batter just until no more dry flour remains in the bowl. Do not overmix the batter.
7. Divide the batter evenly between the two prepared pans (about 2½ cups in each), and place the pans on the middle rack in the oven.
8. Bake for 30 to 35 minutes or until the toothpick comes out clean when you insert it into the center of the cakes.
9. Remove the cakes from the oven and let them cool for 15 minutes in the pans. Then, loosen the cakes by running a thin knife along the inside edges of the pans. Using the easy-lift handles on the parchment paper, pull the cakes out of the pans and place them on the wire rack to cool completely.
10. When the cakes have cooled completely, for about twenty minutes, peel off the parchment paper.
11. If frosting was purchased, continue to the frosting recipe.