Sprinkle Cake
Remember this cake from your School Canteen? Well it's back - and here's a recipe so you can make it at home yourself!
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Ingredients
For the Cake:
- 200 g Self-Raising Flour
- 200 g Butter at room temperature
- 150 g Sugar
- 3 Eggs
- 1 Tsp Baking Powder
- Pinch of Salt
- 50 ml Milk
- 1 Tbsp Vanilla Essence
For the Icing:
- 200 g Icing Sugar
- 80 g Butter
- 3 Tbsp Milk
- 1 Tsp Vanilla Essence
- ½ Sprinkles
Instructions
- Mix together the butter and sugar, ideally using an electric whisk
- Add the eggs and continue to whisk
- Add the flour, baking powder and salt and whisk, ensuring that all of the flour is incorporated into the mixture
- Add the milk, vanilla essence and mix, ensuring that there are no large bits remaining in the mixture
- Spread the mixture evenly into a lightly greased baking tray. I personally use a 30cm by 20cm baking tray, but any size will work great as long as it has space to rise
- Place into oven for 25 mins at 180°C. You can extend this time as necessary until a toothpick comes out clean, as dependent on the size of your baking tray it may take longer/less time to cook
- Prepare the icing by mixing together all of the ingredients
- Evenly spread the icing over the caking after allowing it some time to cool (ideally 20 minutes)
- Cover in sprinkles, and enjoy!½
Notes
- Best served with Custard!
- If you only have Plain Flour, then use 200g Plain Flour, and also add in 2 Tsp Baking Powder & ½ Tsp Salt
- I used a 30cm x 20cm baking tray, but other sizes will work fine too. Just ensure it’s fully cooked before removing
- Recipe works best with Unsalted Butter
- I like my icing thick so I make buttercream, but you can just exclude the butter to make it runny - you can also add more milk to make it more runny
- Allow cake to cool for a minimum of 20 mins before adding icing