Recipe for sprinkle sponge

Ingredients

• 200g butter
• 175g caster sugar
• 1tsp vanilla essence
• 3 medium eggs
• 200g self raising flour
• 300g icing sugar
• 2/3 tbsp milk
• Multi-coloured sprinkles/hundreds and thousands

Method

• Preheat the oven to 160degrees and grease your preferred baking tin.
• Cream the butter and sugar together until pale, light and fluffy.
• Add the eggs one at a time, beating into the butter and sugar mixture.
• Add the vanilla essence and stir.
• Sieve the flour into the mixture and gently fold using a spatula or a metal spoon, making sure all of the flour has been incorporated.
• Transfer into the baking tray and gently shake to level the cake.
• Bake for 20/25 minutes until cooked, it should be springy to touch or you can use the skewer test (knife/skewer should come out clean).
• Once removed from the oven, cool in the tin for 15 minutes then move to a wire rack to cool completely.
• Once cooled make the icing by mixing the milk and icing sugar together. Add the milk a tablespoon at a time as you want really thick icing for this cake.
• Spread the icing over the top of the cake and decorate using sprinkles!
• You can eat this on its own but it’s amazing served with custard!

Top tip: you could use food colouring in the icing to really make your cake special and colour co-ordinated for any occasion!