Giant vanilla doughnut (cake) - The Jewish Chronicle

Ingredients

• 230 g unsalted butter, plus extra for greasing
• 230 g caster sugar
• 4 medium eggs
• 230 g sifted self-raising flour
• 1 tsp baking powder
• Pinch of salt
• 2 tbsp whole milk (if needed)
• For the vanilla bean icing:
• 500 g icing (confectioner’s) sugar
• 1 tsp vanilla bean paste
• 50 ml full-fat (whole) milk
• Pink natural food colouring
• For the giant sprinkles:
• 100 g fondant icing (shop bought is fine)
• Natural food colouring in pastel blue, yellow, pink and lilac
• 23 cm savarin ring tin