INGREADIENT

• 250g unsalted butter, softened
• 330g (1 ½ cups) caster sugar
• 1 tbs vanilla extract
• 4 eggs
• 450g (3 cups) self-raising flour
• 300g tub sour cream
• 300g (2 cups) icing sugar mixture
• 2-3 tbs boiling water
• Coloured sprinkles, to decorate

Direction

1. Preheat oven to 160C/140C fan forced. Grease and line a 5cm-deep, 22cm x 33cm (top measurement) baking tray with baking paper.
2. Use an electric mixer to beat butter, caster sugar and vanilla until light and fluffy. Add eggs, one at a time, beating to combine. Stir in ½ the flour, then ½ the sour cream. Repeat with remaining flour and sour cream.
3. Spoon into prepared tray and level top. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean.
4. Stand in pan for 10 minutes, then transfer to a wire rack to cool.
5. Combine icing sugar and 2 tablespoons boiling water until a spreadable icing forms, adding more boiling water if necessary. Spread icing over top of cake and top with sprinkles. Stand for 15 minutes. Serve.