School Days Sprinkle Sponge Recipes

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OLD SKOOL RETRO SPRINKLE TRAY BAKE



Old Skool Retro Sprinkle Tray Bake image

Be whisked back to your school dining hall with this old school cake with sprinkles! Ideal for special occasions such as birthdays, or just to enjoy amongst family and friends.

Provided by Mariá

Categories     Food

Time 45m

Number Of Ingredients 9

300 g butter
300 g caster sugar
300 g self raising flour
5 large eggs
95 ml milk
1 tsp vanilla essence
400 g icing sugar
8 tbsp milk
50 g sprinkles

Steps:

  • Preheat the oven to 160°C / 325 degrees F or Gas Mark 3.
  • Line a 30cm x 23 cm x 3.5cm square tin with greaseproof paper. Set aside.
  • For a soft and spongy cake make sure that you have left the butter in room temperature.
  • Cream the butter and sugar together until smooth. Add the eggs one by one and mix well.
  • Once all the eggs have been added, add in the flour using 2 tablespoons at a time to make sure the mixture is smooth.
  • Add in the milk and vanilla essence and mix well.
  • Pour the sponge cake mixture into the tray and bake for around 25-30 minutes.
  • Keep an eye on the cake until it turns golden brown. You can see if the cake is done by sticking a toothpick or a knife into the middle of the cake. If it comes out clean then your sponge cake is done. Leave the cake to cool in the tin for about 15 minutes before turning it out onto a wire rack.
  • Once the cake has fully cooled down, make the icing by adding the milk into the icing sugar.
  • Add half of the milk first to test the consistency. I like my icing to be quite thick, once the icing is done pour it into the middle of the cake and spread carefully with a spatula. Let the icing run along the sides of the cake for effect. Then add the sprinkles!

SCHOOL-DAYS SPRINKLE SPONGE



School-days sprinkle sponge image

Fancy a trip down memory lane? This classic school-days sprinkle sponge will do the trick. Serve as an afternoon treat, or for dessert with warm custard

Provided by Cassie Best

Categories     Afternoon tea, Dessert

Time 1h

Yield Serves 12-15

Number Of Ingredients 9

200g butter, softened, plus extra for the tin
200g caster sugar
4 large eggs
200g self-raising flour
50ml milk
2 tsp vanilla extract
200g icing sugar
coloured sprinkles
hot custard, to serve (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm cake tin and line with baking parchment. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy. Add the eggs, flour, milk and vanilla and beat again until you have a smooth batter.
  • Scrape the batter into the prepared tin, spread right to the corners and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean, checking at 5 min intervals if it isn't ready after 45 mins. Leave the sponge to cool on a wire rack.
  • Mix the icing sugar with enough water to make a thick icing. Spread the icing over the cooled cake, then top with lots of sprinkles - the surface should be almost completely covered. Leave for at least 1 hr to set. Cut into squares and serve with hot custard, if you like.

Nutrition Facts : Calories 289 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

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