SCHOOL-DAYS SPRINKLE SPONGE

School-days sprinkle sponge image

Fancy a trip down memory lane? This classic school-days sprinkle sponge will do the trick. Serve as an afternoon treat, or for dessert with warm custard

Provided by Cassie Best

Time 1h

Yield Serves 12-15

Number Of Ingredients 9

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)

Steps:

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.
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.
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.

Nutrition Facts : Calories 289 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium