Retro Sponge Cake

I have written a huge list of things I want to bake during these strange times, and on the top of that list for a couple of weeks has been a very basic bake! Old school vanilla sponge covered in icing and sprinkles! Here it is…it is super easy and so delicious! Maybe I am craving old fashioned things and old fashioned times.

INGREDIENTS

200g butter
175g caster sugar
1 tsp vanilla extract
3 eggs
200g self raising flour
150g icing sugar
4 tsp water
sprinkles

EQUIPMENT

9 inch square tin
Greaseproof paper

METHOD

Pre-heat your oven to 160 degrees C (140 if using a fan oven)/325 degrees F /gas mark 3.

Line a 9 inch square tin with baking paper, or grease with butter.

Either using an electric mixer or a wooden spoon, cream together the butter and sugar in a large bowl for several minutes until very light and fluffy. Add the eggs, one at a time, and beat the cake mix after each addition. Add the vanilla, then stir the flour in gently until all the ingredients have combined into a smooth mixture.

Spoon your sponge mix into your prepared baking tin and smooth with a knife. Bake in the centre of the oven for 25 minutes. Stick a skewer or knife into the centre of the cake, if it comes out clean then your cake is ready. Give it another couple of minutes if your skewer or knife still has cake mix on.

Once ready, leave to cool for a few minutes and then turn out onto a wire cooling rack. This will help to flatten any uneven tops too!

When your sponge is completely cool, it’s time to add the icing. Do not try to do this before it is cool or your icing will run all over the place!

Sieve 150g of icing sugar into a bowl and gradually add up to 4tsp of water until you have a thick, gloopy icing. Pour all over your cake and smooth with a knife dipped in hot water. When you’re happy with your icing, chuck on the sprinkles! Leave to set before slicing.

Make yourself a cup of tea and tuck in, you deserve it!