Old School Sponge Cake
A timeless classic, this easy recipe is great to impress your friends and family with a nostalgic treat!
Old School Sponge Cake
15-20
30-35 hours
Deserts
A timeless classic, this easy recipe is great to impress your friends and family with a nostalgic treat!
Ingredients
Cake
- 280g Baking Margarine
- 280g Whitworths Caster Sugar
- 280g Plain Flour
- 5 Medium Eggs
- 3 tsp Baking Powder
- 3 tsp Vanilla Extract
- 3 tsp Milk
Icing
- 400g Whitworths Icing Sugar
- 3-4 tsp Water
- Sprinkles
Directions
Cake
- Preheat the oven to 180C.
- Grease and line a 30x20cm (12x8-inch) rectangular baking tin that is at least 2-inches (6cm) deep.
- Cream the butter and sugar together using electric beaters until light and fluffy.
- Add the eggs, vanilla extract & milk and sift in the flour and baking powder.
- Start to beat the mixture, using the slowest speed on your electric beaters, until the ingredients come together. Increase the speed and continue to beat for around 1 minute until the batter is smooth.
- Pour the batter into the prepared tin and use a knife to spread it out.
- Bake for around 30-35 minutes until the cake is golden and a skewer poked into the centre comes out clean.
- Let the cake cool completely, then remove it from the baking tin, flip it over, so that the base faces upwards and remove the baking parchment.
Icing
- Sift the icing sugar into a bowl and use a blunt knife to stir in just enough water to create a smooth water icing that is loose enough to spread but not so fluid that it will run off the cake.
- Pour the icing over the cooled cake, spread it out and scatter lots of sprinkles over the top.
- Leave to set for 30 minutes before slicing.
Comments
Made this with my Granddaughters it is so delicious, loved it.