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School-days sprinkle sponge cut into squares

School-days sprinkle sponge

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A star rating of 4.5 out of 5.32 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling and 1 hr setting
  • Easy
  • Serves 12-15

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

  • Vegetarian
Nutrition: Per serving (15)
NutrientUnit
kcal289
fat13g
saturates8g
carbs40g
sugars30g
fibre1g
protein3g
salt0.4g
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Ingredients

  • 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)

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

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A star rating of 4.5 out of 5.32 ratings
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