Old School Sponge Cake Recipes

OLD SCHOOL CAKE

Steps:

• Begin by preheating your oven to 180C
• Weigh the 3 eggs (with their shell on) and take note of their weight
• Now, weigh the sugar to the same weight as the eggs
• Weigh the margarine to the same weight as the eggs
• Weigh the flour to the same weight as the eggs
• In a large mixing bowl, combine the margarine and sugar, and mix until combined
• Then, add in the eggs, flour and vanilla extract
• Whisk together to form a smooth batter
• Then, line the cake tray with parchment paper
• Pour in the batter and smooth into an even layer using a spoon or spatula
• Put the cake in the oven to bake for 20-25 minutes (until a knife inserted comes out clean, and the touch is spongey to touch)
• Allow the cake to cool completely
• Meanwhile, make the icing by combining the milk and icing sugar in a bowl - take your time and only add 1 tbsp of milk at a time, stirring constantly and stop once it's the consistency you need
• Once the cake is completely cooled, turn it upside down in the tin (so the bottom is facing up - this creates a flat surfact
• Pour the icing on top, and smooth out using a knife so its evenly spread (do this with the cake inside the tin you baked it in)
• Then, sprinkle the top with sprinkles
• Allow to cool in the fridge for 30 mins - 1 hour, so the icing sets and isn't runny
• Then, slice into squares! Clean the knife between each slice so your slices are neat