School cake

(MAKES 12 SQUARES)

INGREDIENTS

225g unsalted butter, at room ● temperature 225g caster sugar ● 4 eggs ● 225g gluten-free self-raising ● flour 50g icing sugar ● 4 teaspoons water ● Coloured sprinkles, for ● decoration

Method:

1 Preheat your oven to 180ºc/160ºc fan (350ºf), gas mark 4. Line the bottom and sides of a 32 x 22 cm (12.5 x 8.5 in) traybake tin with non-stick baking paper.

2 Place your butter and caster sugar in a bowl and beat together until pale and creamy. I use an electric whisk for this.

3 Beat in your eggs one at a time, making sure each one is mixed before adding the next.

4 Sift in your flour and stir until well combined.

5 Pour your batter into the prepared tin and bake for 50 minutes, or until a metal skewer inserted in the centre of the cake comes out clean. Turn the cake onto a wire rack to cool.

6 Meanwhile, place your icing sugar in a large bowl and add the measured water in tiny splashes, mixing well between each one.

7 You need to add just enough to make a paste that coats the back of a spoon.

8 Once your cake has completely cooled, pour your icing on top. Then scatter your colourful sprinkles over the surface and eat straight away.