Description
This classic Old School Dinner Sponge Cake is a timeless treat perfect for tea time or any casual gathering. Featuring a light and fluffy texture with a sweet vanilla flavor, it is topped with a smooth icing and colorful sprinkles for a nostalgic finish. Easy to make and guaranteed to delight, this sponge cake recipe yields 12 generous servings that everyone will love.
Ingredients
Cake
- 250 g Softened butter
- 250 g Caster sugar
- 1 Teaspoon Vanilla extract
- 4 Medium Eggs
- 250 g Self-raising flour
- 3 Tablespoons Milk
Icing and Decoration
- 200 g Icing sugar
- 2 Tablespoons Milk
- Few Tablespoons Hundreds and thousands (or any other colourful sprinkles)
Instructions
- Preheat: Preheat your oven to 180℃ (160℃ for fan ovens) and line an 8×10-inch baking tin with parchment paper or lightly grease it to prevent sticking.
- Cream: In a large mixing bowl, cream together the softened butter and caster sugar using an electric hand whisk or stand mixer until the mixture is light and fluffy. Stir in the vanilla extract to infuse flavor.
- Mix: Gradually add the eggs one at a time to the creamed mixture, beating well after each addition. Then sift in the self-raising flour and fold it gently into the batter. Add the milk in small amounts while mixing until the batter becomes smooth and well combined.
- Bake: Pour the prepared batter into the lined baking tin and spread it out evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Then carefully turn it out onto a wire rack to cool completely before icing.
- Icing and sprinkles mix: In a small bowl, mix the icing sugar with 2 tablespoons of milk until you achieve a smooth, thick icing consistency. Adjust the thickness by adding more milk to thin or more icing sugar to thicken as needed.
- Spread: Spread the prepared icing evenly over the cooled cake surface using a spatula or butter knife.
- Decorate: Sprinkle hundreds and thousands or your choice of colorful sprinkles generously over the iced cake for a fun, decorative finish.
- Cut: Allow the icing to set and harden at room temperature. Once firm, cut the cake into 12 slices and serve. Enjoy your delightful old school sponge cake!
Notes
- Ensure all ingredients are at room temperature for best results when creaming.
- You can substitute self-raising flour with plain flour plus 2 teaspoons baking powder if unavailable.
- Use a toothpick or skewer to test the cake’s doneness.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, use plant-based butter and milk alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
