School Day Cake with Sprinkles

Ingredients

• 200g butter, softened, plus extra for the tin
• 200g caster sugar
• 4 large eggs
• 200g self-raising flour
• 50ml milk
• 2 tsp vanilla extract
• 200g icing sugar
• coloured sprinkles
• hot custard, to serve (optional)

Method

• STEP 1

  Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm cake tin and line with baking parchment. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy. Add the eggs, flour, milk and vanilla and beat again until you have a smooth batter.

• STEP 2

  Scrape the batter into the prepared tin, spread right to the corners and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean, checking at 5 min intervals if it isn't ready after 45 mins. Leave the sponge to cool on a wire rack.

• STEP 3

  Mix the icing sugar with enough water to make a thick icing. Spread the icing over the cooled cake, then top with lots of sprinkles – the surface should be almost completely covered. Leave for at least 1 hr to set. Cut into squares and serve with hot custard, if you like.

Alternatively try the chocolate alternaitve -

https://www.janespatisserie.com/2022/08/15/chocolate-school-cake/?fbclid=IwAR3DH2ihulbihCpVg3WYWQ_U8sf3lPE3Pk8pk6ZdkTlsC0X_PkBNJA3nG2s