Step 1
Preheat the oven to 350°F (176°C). Lightly grease and line a 9 x 13-inch baking pan with parchment paper, leaving a 1- to 2-inch overhang for easy unmoulding (see Chef’s Tips). Set aside.
Step 2
Whisk together flour, cornstarch, baking powder, salt, and baking soda in a large bowl.
Step 3
Whisk half of the kefir (½ cup / 125 ml), eggs, and vanilla extract in a large measuring cup or bowl until well combined.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, the Redpath® Golden Yellow Sugar, and the Redpath® Granulated Sugar until smooth, pale, and fluffy; 3 minutes.
Step 5
Add in half of the dry ingredients. Mix on low speed until just combined. Add the remaining dry ingredients into the bowl and mix on low until the mixture looks sandy; 1 to 2 minutes.
Step 6
Add in the ½ cup (125 ml) of plain kefir. Mix on medium speed until kefir is fully incorporated into the batter; 1 minute. Add the egg-mixture and mix on medium-low speed until just incorporated. Increase speed to medium-high and beat until batter is smooth, about 2 minutes; do not overmix.
Step 7
Fold in the sprinkles and transfer the batter into the prepared pan. Smooth the batter with a small offset spatula. Place into the preheated oven and bake for 25 to 35 minutes, or until a skewer inserted into the centre of the cake comes out clean or when pressed gently the cake springs back.
Step 8
Remove from oven and allow to cool in the pan for 5 minutes (See Chef’s Tips) Place a wire cooling rack over the pan and carefully flip the cake onto the cooling rack. Peel away the parchment paper, then gently flip the cake right side up onto a second cooling rack. Cool completely, about 2 hours.
Step 9
Dust the completely cooled cake with Redpath® Icing Sugar before serving, or make the desired buttercream. Spread buttercream onto the cooled cake. Sprinkle with rainbow-coloured sprinkles.
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*If available, use confetti sprinkles (aka “quins”) in the cake and for decorating, as they are the least likely to bleed.
*If serving the cake directly from the pan, grease the bottom and sides of the pan and dust with flour.
*Redpath® Dark Brown Sugar can be used instead of the Redpath® Golden Yellow Sugar, if necessary. Note that the resulting cake may be darker and have a more pronounced caramel flavour.
*If serving directly from the pan, cool completely in the pan.
