School Cake
A British classic vanilla sponge cake. icing and sprinkles
Ingredients
Sponge Cake
- 112 g Self Raising Flour
- 112 g Unsalted Butter
- 112 g Sugar
- 2 Eggs medium
- 1/2 tsp Baking powder
- 1 tsp Vanilla extract
Toppings
- 150 g Icing Sugar
- 1.5 tbsp Water
- Sprinkles
Instructions
Sponge Cake
- Pre-heat the oven to 180/160 fan Celsius and line an 8 inch baking tray with parchment paper.
- Mix the butter and sugar in a bowl with an electric hand whisk (you can use a normal whisk or wooden spoon if you don’t have one) – mix them together until the mixture is pale.
- Add in the eggs and vanilla extract and whisk until light and fluffy, then sift in the flour and baking powder and mix until combined.
- Pour the mixture into the lined baking tray and place into the oven for 25-30 mins.
- Once baked, allow the cake to cool before adding the toppings
Toppings
- Mix together the icing sugar and water until it becomes a paste. Add more water if you want it to be thinner consistency.
- Spread onto the cooled sponge cake, scatter on the sprinkles and enjoy!