Old School Sprinkle Cake

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The recipe is the same as the Jam and Coconut Sponge.


8oz Self Raising Flour

8oz soft Butter
8oz sugar
2 level teaspoons of baking powder

4 eggs

1 teaspoon vanilla essence

a little milk

Iced Topping:

200g Icing Sugar

a little milk or water

Hundreds and Thousands Sprinkles


heat oven to 180c and line an 8 inch square tin with greaseproof paper

Cream the butter and sugar together in a mixing bowl. Add the whisked eggs one at a time and continue to mix. Mix on high speed for 2 minutes to get lots of air into the mixture. Then add the vanilla essence and gradually add the flour and baking powder gradually. Mix on high for 2 minutes adding a little milk as you go to get a fluffy mixture.
Transfer mixture to the papered tin.

Bake at 180c for 35 – 40 minutes.

Cool in the tin for 10 minutes before transferring to a rack to cool completely.

For the icing, mix a small splash of milk or water at a time to get a thickish icing. Not too thin, you don’t want it running off the cake. Allow to set before adding the sprinkles.


The cake is also nice with a buttercream icing.
200g icing sugar

100g butter, softened.
Whip the butter until soft and fluffy then add the icing sugar gradually and continue to whip.

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