All that I seem to be doing during this lockdown, along with the rest of the UK, is bake. A couple of weeks ago, I was thinking about old primary school desserts and remembered the sweet iced traybakes that they’d serve up with thick vanilla custard. I found a recipe and ended up adapting it after a few* trial bakes. I then shared a picture on Instagram and soon received messages asking how to recreate this sponge cake so here you go.
*five. I’ve made five batches of this cake in just nine days and ate them all.
180g unsalted butter
175g caster sugar
1 tsp vanilla extract (5 ml)
3 medium eggs
200 g self-raising flour
200g icing sugar
2 tbsp water
Coloured sugar sprinkles of your choice
1 – Line a square 20cm baking tin with baking paper and heat the oven to 160 degrees/gas mark 3 (140 for a fan oven)
2 – Cream the butter and sugar until pale and soft
3 – Slowly add in the eggs, one at a time and beating well after each addition
4 – Add the vanilla extract then sieve in the flour
5 – Bake for approx 40 mins until spongey and golden
6 – Leave to cool. Mix the icing sugar and water with a little vanilla extract. You want it thick enough to coat the back of a spoon without it sliding off straight away
7 – Ice the cooled caked and decorate with sprinkles.
*keep in an airtight container for up to one week.