School Cake Sprinkle Sponge with Custard
This simple, nostalgic School Cake Sprinkle Sponge is the ultimate comfort food dessert, served with lashings of homemade vanilla custard.
Servings: 9 squares
Ingredients
- 100 g butter softened
- 100 g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 100 g self-raising flour
- 1 tsp baking powder
- 100 g icing sugar
- 25 g sprinkles
Instructions
- Preheat the oven to 160C. Grease and line a square cake tin with baking paper.
- Use an electric whisk to mix the butter, sugar and vanilla extract for 1-2 minutes until light and fluffy. Then whisk through the eggs, flour and milk.
- Pour the mixture into the tin and bake for around 20 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- To decorate, mix the icing sugar with 1-2 tbsp water to make a thick, pourable icing. Spoon over the cake and use the back of the spoon to smooth the icing to the edges. Scatter with the sprinkles.
Notes
At room temperature, leftover sponge should be good for up to 3 days, loosely wrapped in food wrap to keep things soft and moist. We think custard is best eaten just when it's made but you can keep it in the fridge to gently warm through for another day or so, laying a piece of food wrap on the surface to prevent a skin forming.