So, I was reminiscing recently about this absolutely delicious cake we used to have in primary school here in the UK in the ’90s-’00s, and my mouth was a pit of drool just thinking about the soft spongy goodness, and that divine layer of icing with sprinkles on top. Even though it was so simple, and probably the easiest thing to make for all us crazy kids, it was far too delicious to forget!
Well, guess who found the recipe online?
Yup, I did, and today I’m going to share it with you so that you can enjoy some deliciousness too!
[A big thanks to mummyandthebubbas.com.]
• 225g self-raising flour
• 175g soft butter or baking spread
• 175g caster sugar
• 3 large eggs
• 3 tblsp/45ml milk
• 1 1/2 tsp of baking powder
• 225g of icing sugar
• Enough water to make a pourable icing
• Cake sprinkles/hundred and thousands
1. Preheat your oven to 180C/160C Fan/Gas Mark 4.
2. Mix the butter, flour, baking powder, sugar, eggs, and milk into your bowl/mixer.
3. Beat/Mix well for 2 minutes until it is well beaten.
4. Pour the mixture into your desired baking tray and be sure to level the top of the mixture.
5. Bake the sponge for about 20-25 minutes until the cake has shrunk away from the sides of the tin or until the sponge springs back when you press it lightly with your fingertips.
6. Once the time is up leave the cake to cool in the tin.
7. Once cooled, mix the icing sugar together with the water and generously pour over the cake, then add the sprinkles and you are done!
‘To make the cakes square, use a brownie baking tray which is great and less time-consuming. However you can grease and line a baking tin or roasting tin approximately 12 x 9 inches or 20 x 22cm. Alternatively you can buy foil trays from the supermarket’