Funfetti Cake

I've debated on whether I should mention this on my food blog. How much of my personal life do readers really want to know? Well, here goes. My dad passed away a week ago. He had been in the hospital since Thanksgiving, and had been going steadily downhill. We are having a memorial service for him in a few weeks. It was my job to gather photos of him for a slideshow. It made me feel better to see lots of pictures of him smiling and not in pain.

This cake takes me right back to my childhood. I always requested tall, colorful cakes for my birthday. I remember cakes with lots of pink and yellow frosting, dotted with life savers on the top and sides. My dad was the baker in the family. He taught me all the basics - measuring ingredients, baking cookies, rolling pie dough, whipping cream (and licking the beaters)....

My dad also taught me to make things from scratch. Sure, there is funfetti cake mix that is a snap to make. But homemade is always better. My dad would've been proud of this cake.



Funfetti Cake
adapted from Williams-Sonoma, Baking
edited by Chuck Williams


2 c all purpose flour
1 Tbs baking powder
1/2 tsp salt
3/4 c unsalted butter, room temperature
1 1/2 c sugar
2 tsp vanilla extract
1 c milk
5 large egg whites, room temperature
¼ c multi-colored nonpareils

Preheat oven to 350 degrees F. With butter, grease 2 9-inch round cake pans. Dust with flour, and shake out excess.

In a medium bowl, sift together flour, baking powder, and salt. In a larger bowl, using a mixer, beat the butter until light. Gradually add the sugar, beating until well blended. Beat in vanilla extract. Reduce speed to low, and alternately beat in the flour mixture and the milk, beginning and ending with the flour mixture. Do not overmix.

In a large bowl, using a stand mixer with the whisk attachment (if available), beat the egg whites on high speed until stiff peaks form. Using a rubber spatula, gently fold the whites into the batter until just combined. Fold in the nonpareils. Divide batter between prepared pans, and smooth with a spatula.

Bake about 30 minutes, or until a tester comes out clean. Transfer to wire racks; let cool for 10 minutes. Invert onto racks, and cool completely.