6 extra large or jumbo eggs, at room temperature
1 ½ cups (375 ml) canola or sunflower oil
2 cups (500 ml) hot full cream milk
2 x 600 g Ina Paarman’s Vanilla Cake Mix
¾ cup (180 ml) round sprinkles
250 g butter, softened
2 x 250 g Ina Paarman’s Vanilla Icing Kit
± ½ cup (125 ml) water
2 t (10 ml) lemon juice
¼ cup (60 ml) round sprinkles
Prepare an oven pan 34 cm x 25 cm (the standard black oven pan) by lining the bottom with baking paper. The pan is big enough for a double cake mixture.
Adjust oven rack to middle position. Preheat oven to 180°C.
Beat eggs and oil together for 30 seconds on high speed until well blended.
Add hot milk and beat briefly on high speed.
Add the contents of the packs and gently mix in by hand with a spatula. Mix only until combined. It is important not to overmix. The mixture will be fairly soft and runny.
Scrape mixture into prepared pan and level out the middle.
Place the pan in the oven and bake for 35 – 40 minutes.
The cake is done when a thin-bladed knife inserted into the centre comes out clean or cake pulls away slightly from the sides of the pan.
Cool in the pan for 10 minutes and then turn out on a cooling rack.
Make up the two packs of Vanilla Icing in one go according to pack instructions.
Spread or pipe the icing over the cake.
Shower cake with sprinkles.
Cut the cake into 5 cm squares.
This cake will freeze well with icing.
For a Funfetti Cake, instead of using round sprinkles, use rainbow vermicelli.