Clover Giant Fairy Cake
 
Recipe: Daleen van der Merwe
Serves: 12
Preparation: 20 minutes
Cooking: 40 minutes
 
INGREDIENTS
 
Cake
250 g butter, softened
1½ cups (330 g) castor sugar
2 tsp vanilla essence
4 eggs, at room temperature
large pinch of salt
3 cups (480 g) self-raising flour
1 cup milk, at room temperature
 
Frosting
250 g cream cheese, softened
4 Tbsp icing sugar
2½ Tbsp cream
½ tsp lemon juice
¾ cup hundred & thousand sprinkles, for decoration
Clover Bliss Medium Cream Chocolate Dairy Dessert, to serve
 
METHOD
 
Cake
Preheat the oven to 170 °C. Grease a 25-cm square cake tin and line it with baking paper. 
Using an electric mixer, cream the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating after each addition - until combined. 
Add a large pinch of salt. Alternately, fold in the flour and milk in one-third increments until just combined.
Pour the batter into the prepared tin. Bake for about 40 minutes or until a skewer, inserted in the centre of the cake, comes out clean. 
Cool the cake in the tin for 30 minutes, then turn it out onto a wire rack and allow to cool completely.
 
Frosting
Using an electric mixer, beat the cream cheese, icing sugar, cream and lemon juice until thick and creamy.
Ice or smear the giant cake with the cream cheese frosting with a spatula and decorate with the hundreds and thousand sprinkles. Cut in triangles (like sandwiches) and serve with Clover Dairy Bliss dessert.