School Cake
1 hr 10 min9
A simple vanilla sponge cake with smooth icing and sprinkles; creamed butter and sugar, baked until springy, then frosted.
| prepPreheat oven to 180°C / 350°F | |||||||
| prepLine a 20 cm baking tin with baking paper | |||||||
| 180 g caster sugar | Beat sugar & butter until creamy | Beat in eggs, flour & vanilla | Beat in milk until smooth | Pour into tin, smooth & bake 180°C / 350°F, 18–20 min | Cool in tin 10 min, turn out onto rack | Pour icing over cake, spread & add sprinkles, let set | Cut into portions & serve |
| 180 g softened butter | |||||||
| 3 medium eggs | |||||||
| 180 g self-raising flour | |||||||
| 2 tsps vanilla extract | |||||||
| 40 ml whole milk | |||||||
| 400 g icing sugar | Beat icing sugar, milk & vanilla until smooth | ||||||
| 50 ml whole milk | |||||||
| 1 tsp vanilla extract | |||||||
| Multi-coloured sprinkles | |||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.