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
Rated 4.0 stars by 4 users
Category
Deserts
Servings
15-20
Cook Time
30-35 hours
A timeless classic, this easy recipe is great to impress your friends and family with a nostalgic treat!
LittleSugarSnaps
Ingredients
- 280g Baking Margarine
-
280g Whitworths Caster Sugar
- 280g Plain Flour
- 5 Medium Eggs
- 3 tsp Baking Powder
- 3 tsp Vanilla Extract
- 3 tsp Milk
-
400g Whitworths Icing Sugar
- 3-4 tsp Water
- Sprinkles
Cake
Icing
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.
Recipe Note
1. Use digital scales and grams for accurate measuring of ingredients and the best results when baking this recipe.
2. Using room temperature ingredients helps the cake bake evenly, so take the margarine, milk and eggs out of the fridge several hours before you intend to bake this cake.
3. The vanilla extract is optional, but it does enhance the flavour of this retro school cake.
4. Let the cake cool completely before topping with the icing, otherwise it will sink into the cake.
5. Have fun with the sprinkles – use plenty and pick a colour to match your audience or occasion.
Comments
Made this with my Granddaughters it is so delicious, loved it.