Fairy vomit chiffon cake

Happy birthday sprinkles cake

Well hello. Happy 2015!

That was a bit of an unintended hiatus. December is always a very full month – for everyone, I’m sure – along with Christmas and New Years, it’s also my birthday month.

This year some friends came around for birthday waffles, and naturally there had to be cake. And since this is me, it had to be some form of chiffon cake. I’d seen this sprinkles cake on Serious Eats the previous month and it stuck in my mind, because what says HAPPY BIRTHDAY more than hundreds of coloured sprinkles?

Nothing, I tell you. Nothing.

Happy birthday sprinkles cake

Instead of following the Serious Eats recipe, I made a vanilla chiffon cake with the addition of sprinkles in the batter. I did use the frosting recipe linked on the site, but I actually didn’t like it (so I’m not posting it here). It was far too sweet, too buttery, and too heavy, and I really wished that I had gone with my first instinct and used my normal whipped cream to coat the cake.

Oh well. The chiffon cake however, was brilliant – as always.

I’ve renamed this cake Fairy vomit chiffon cake because after decorating, my kitchen looked like a fairy had vomited all over it. There were sprinkles everywhere, and I mean everywhere.

One final quick note – if you’re making this cake, you need a lot of sprinkles: at least 2 cups. About 1 cup goes into the batter and another cup goes on the floor – errrr I mean, the cake.

(In all honesty, it’s more like: 1/2 cup for the floor and 1/2 cup for the cake. Good luck to you.)

Fairy vomit chiffon cake

Rating: 41

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Serving Size: Serves 12

Fairy vomit chiffon cake


  • 7 eggs, separated (note: if you have large eggs, only use 6)
  • 220g flour
  • 350g caster sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 125g rainbow sprinkles


  1. Preheat oven to 160°C and set aside a large 20cm tube cake tin that has a removable base.
  2. In a large bowl, combine the flour, sugar, baking powder and salt.
  3. Whisk together the water, egg yolks, and oil.
  4. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Add the vanilla extract and whisk until well combined.
  5. In a separate, clean bowl, whisk the egg whites and cream of tartar with an electric mixer to stiff peaks.
  6. Using a large metal spoon, fold in a spoonful of the egg whites to the cake mixture to lighten it.
  7. Add the rest of the egg whites to the cake mixture and fold in with your metal spoon until just combined.
  8. Add the sprinkles to the batter and fold gently to just combine.
  9. Pour the batter into your cake tin and bang it on your work surface a couple of times to bring any large air bubbles to the surface. (Note: if there is a lot of batter, don't add it all to the tin. You only want to fill it to 3/4 full. If you have extra, put them into cupcake liners and make small cakes. Small cupcake sized ones need to be baked for 15 minutes only.)
  10. Bake for about 40-45 minutes, or until an inserted skewer comes out clean.
  11. Remove from the oven and immediately invert the entire tin and cake upside down until it's cool - you can do this by resting the middle of the tube over a bottle, or (if your cake isn't too tall) by placing it over a high wire rack that will let air circulate underneath.
  12. To release the cake, run a thin knife around the edge of the cake and the tin. You will want to serve the cake upside down as it's prettier that way.
  13. When completely cool, cut cake horizontally into two layers with a serrated knife. Place bottom layer on a serving plate and spread with a thin layer of whipped cream or your favourite frosting. Place the second layer on top and then spread cream or frosting over the top and the sides of the cake to cover. Decorate with a shitload more sprinkles and do your best not to get them everywhere (good luck with that).
  14. Store in the fridge if covering with fresh cream.