BBC Good Food Magazine

MIDWEEK BAKE

Take a trip down memory lane with this colourful cake that you can whip up in an hour for an afternoon treat

- Recipe CASSIE BEST photograph MIKE ENGLISH

Be transporte­d back to your schooldays with our bright sprinkle sponge

Schooldays sprinkle sponge

While this is great with a cup of tea, you can also serve it as pudding with warm custard.

SERVES 12-15 PREP 15 mins plus cooling and at least 1 hr setting COOK 45 mins EASY V

200g salted 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 multicolou­red sprinkles, to decorate shop-bought custard, warmed,

to serve (optional)

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

2 Scrape the batter into the prepared tin, spread it into the corners, and smooth the surface. Bake for 40-45 mins, or until a skewer inserted into the middle comes out clean with no wet cake mixture clinging to it. If it’s not ready, bake for 5 mins more and check again. Leave to cool in the tin. 3 Mix the icing sugar with enough water to make a thick, pourable icing. Pour the icing over the cooled cake, and spread it out so it covers the surface. Immediatel­y scatter with plenty of sprinkles until the icing is almost completely covered. Leave to set for at least 1 hr.

Cut into squares and serve with warm custard, if you like.

PER SERVING (15) 289 kcals • fat 13g • saturates 8g •

carbs 40g • sugars 30g • fibre 1g • protein 3g •

salt 0.4g

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