Name: School-days sprinkle sponge
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 200g butter, softened, plus extra for the tin -; 200g caster sugar -; 4 large eggs -; 200g self-raising flour -; 50ml milk -; 2 tsp vanilla extract -; 200g icing sugar -; coloured sprinkles -; hot custard, to serve (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - School-days sprinkle sponge

1. 200g butter, softened, plus extra for the tin -

2. 200g caster sugar -

3. 4 large eggs -

4. 200g self-raising flour -

5. 50ml milk -

6. 2 tsp vanilla extract -

7. 200g icing sugar -

8. coloured sprinkles -

9. hot custard, to serve (optional) -

How to cook deliciously - School-days sprinkle sponge

1. Stage

Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm cake tin and line with baking parchment. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy. Add the eggs, flour, milk and vanilla and beat again until you have a smooth batter.

2. Stage

Scrape the batter into the prepared tin, spread right to the corners and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean, checking at 5 min intervals if it isn't ready after 45 mins. Leave the sponge to cool on a wire rack.

3. Stage

Mix the icing sugar with enough water to make a thick icing. Spread the icing over the cooled cake, then top with lots of sprinkles – the surface should be almost completely covered. Leave for at least 1 hr to set. Cut into squares and serve with hot custard, if you like.