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Old-School Sprinkle Cake
| prepPreheat oven to 180°C / 160°C Fan / Gas Mark 4 | |||
| prepGrease 29cm × 19cm foil tray, line base with baking paper | |||
| 8.8 oz / 250 g softened butter or baking spread | Beat batter until smooth | Pour into tray, bake 180°C / 160°C Fan, 30–35 min | Cool completely, ice, decorate & serve |
| 8.8 oz / 250 g caster sugar | |||
| 5 large eggs, room temperature | |||
| 8.8 oz / 250 g self-raising flour | |||
| 1 tsp baking powder | |||
| 2 tsp vanilla extract | |||
| 3 tbsp milk | |||
| 12.3 oz / 350 g icing sugar | |||
| 3–4 tbsp warm water or milk | |||
| Rainbow sprinkles or hundreds and thousands | |||
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