Old School Sponge Cake

Directions

Cake

1. Preheat the oven to 180C.
2. Grease and line a 30x20cm (12x8-inch) rectangular baking tin that is at least 2-inches (6cm) deep.
3. Cream the butter and sugar together using electric beaters until light and fluffy.
4. Add the eggs, vanilla extract & milk and sift in the flour and baking powder.
5. 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.
6. Pour the batter into the prepared tin and use a knife to spread it out.
7. Bake for around 30-35 minutes until the cake is golden and a skewer poked into the centre comes out clean.
8. 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

1. 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.
2. Pour the icing over the cooled cake, spread it out and scatter lots of sprinkles over the top.
3. Leave to set for 30 minutes before slicing.