This is a fabulously versatile sponge cake recipe. It’s a simple vanilla sponge with a quick icing and colourful sprinkles known as school cake.
I think it makes a brilliant birthday cake – the sprinkles can be any colour you like to match the party theme and the addition of candles instantly elevates any cake to become a celebration cake.
I use a stand mixer with a beater paddle for this cake, but an electric hand mixer will do the job just as well.
Bake the cake a little ahead of time as you want it to be completely cold before you ice it.
- Ingredients:
- 250g softened butter, or baking spread
- 250g caster sugar
- 2 tsp vanilla extract
- 4 eggs
- 250g self raising flour
- 1 tsp baking powder
- 4 tbsp milk
- To decorate:
- 200g icing sugar
- Colourful sprinkles
Method:
Heat the oven to 180°C/160°C fan/gas 4. Line a 20 x 30cm cake tin with baking parchment.
Weigh the butter, sugar and vanilla into a large bowl and beat for 4-5 mins until pale and fluffy. Scrape down the sides of the bowl as you go to ensure all of the mixture is the same pale colour.
Add the eggs one at a time, beating well between each addition until combined.
Slowly mix in the flour, baking powder and milk until smooth.
Scrape the batter into your prepared baking tin.
Use the back of a spoon, or a palette knife to smooth the cake batter into all the corners and the edges of the tin until you have an even layer. This will ensure it bakes evenly.
Bake for 45 – 60 mins until the cake is golden brown all over, the centre is springy to the touch and a skewer inserted into the middle comes out clean. If it’s not ready after 45 minutes, check every 5 mins to ensure it doesn’t overbake.
Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
Gradually mix the icing sugar with cold water, pour the water in a little at a time, to make a thick spreadable icing.
Pour the icing over the cooled cake and smooth it gently so it covers the whole sponge. It looks a bit sad at this stage but don’t worry, the sprinkles are where the magic happens!
Cover the iced cake with your colourful sprinkles.
Leave to set for an hour before cutting – if you can wait that long!
Store in an airtight container for up to 3 days.
You can also freeze any leftover cake to enjoy at a later date.
Top tip: If you don’t want icing and sprinkles, you can make this cake your own way – spread with jam and whipped cream if you prefer!
Enjoy!
Abi – The Brownie Lady