School Cake

1 hr 10 min

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 / 6.5 oz 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 / 6.5 oz softened butter
3 medium eggs
180 g / 6.5 oz self-raising flour
2 tsps vanilla extract
40 ml / 1.5 fl oz whole milk
400 g / 14 oz icing sugar	Beat icing sugar, milk & vanilla until smooth
50 ml / 1.75 fl oz whole milk
1 tsp vanilla extract
Multi-coloured sprinkles

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