Ingredients
· 9 eggs
· 1 cup caster sugar
· 1 cup plain flour
· 1 cup self-raising flour
· 1/4 cup assorted sprinkles
· 1 tablespoon 100’s and 1000’s sprinkles, plus 1 cup extra to decorate
Mascarpone Frosting
· 2 x 250g tubs mascarpone
· 1/2 cup icing sugar mixture
· 2 teaspoons vanilla extract
· 600ml thickened cream
Method
1. Preheat oven to 180°C. Grease three 6cm-deep, 20cm (base) round cake pans. Line bases with baking paper.
2. Place eggs and caster sugar in a large bowl. Using an electric mixer, beat for 8 to 10 minutes or until thick and creamy.
3. Sift flours together three times. Add to egg mixture. Gently fold to combine. Gently fold in sprinkles and 100’s and 1000’s. Divide mixture evenly among prepared pans. Bake for 20 to 22 minutes or until sponges spring back when touched. Line three wire racks with baking paper. Turn sponges out onto wire racks to cool.
4. Make mascarpone frosting. Using an electric mixer, beat mascarpone, icing sugar and vanilla until just smooth. Add cream. Beat until soft peaks form (do not over-beat).
5. Place one cake on a serving plate. Spread with 1 cup frosting. Top with another cake. Spread with 1 cup frosting. Top with remaining cake. Cover cake with remaining frosting. Lightly press extra 100’s and 1000’s all over cake to cover.
Source: www.taste.com.au.