The Courier & Advertiser (Perth and Perthshire Edition)
Sponge with sprinkles
INGREDIENTS SERVES AROUND 20 SQUARES
350g plain flour 330g sugar 1 tbsp baking powder ½ tbsp bicarbonate of soda
200g softened butter, room temperature
3 large eggs
180ml milk, room temperature 2 tsp vanilla paste or vanilla extract
For the icing and decoration:
480g icing sugar, sifted
A small cup of water, to thin the icing 1 tsp vanilla extract
Hundreds and thousands of sprinkles
DIRECTIONS
Pre-heat the oven to 160C Fan/180C/350F/ Gas Mark 4 and line a brownie tin with baking paper.
Add the flour, sugar, baking powder and
bicarbonate of soda into a large mixing bowl. Add the eggs, milk, vanilla extract and butter.
Beat the mix on a low setting until the ingredients combine. This can be increased to a high speed around a minute after to mix the batter together until it is completely smooth.
Pour the mix into the lined baking tray and smooth off the top with the back of a wooden spoon or spatula.
Bake for 40-45 minutes or until the cake is golden. When checking the bake put your skewer or knife into the middle – if it comes out clean it is ready.
Let the cake cool and then tip upside down and place on a cooling rack.
Now it is time to make the icing to go on top of the cake.
Mix the vanilla extract and icing sugar with a few teaspoonfuls of water to make it into a thick glaze – note it must be able to be poured.
Pour the icing all over the cake making sure you cover it all. Decorate with the sprinkles and leave to set before cutting into squares/slices.