About the Sprinkle Cake
Nothing say's school dinner's quite like a sprinkle cake. Benjamina brings you total childhood nostalgia of sticky icing, warm vanillary sponge, sprinkled in hundreds and thousands - school days suddenly feel like yesterday.
Why not try with a dollop of Chocolate Custard for the ultimate trip down memory lane. This sprinkle cake will soon be your 'go to' old school dinner cake recipe.
Method
Step 1:
Preheat the oven to 180c/160c fan. Line a 9 x13 inch baking tray with greaseproof paper, leaving enough overhang to help you lift it out later.
Step 2:
Using a stand mixer or electric whisk, cream the butter, sugar and vanilla together for 3-5 minutes until really pale and fluffy.
Step 3:
Add in the eggs one at a time, beating well after each addition. In a separate bowl, mix together the flour, baking powder and salt. Pour this into the butter mixture and stir until smooth. Mix in the milk before pouring the batter into the prepared tin. Smooth the top of the batter and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean.
Step 4:
Remove from the oven and let the cake cool completely.
Step 5:
To make the topping, mix the icing sugar and milk (or water) together until smooth. You want a thick but pourable consistency so add a bit more liquid to loosen or more icing sugar to thicken.
Step 6:
Pour the icing sugar on top of the cake, spreading it out evenly with a palette knife or the back of a spoon. Top generously with sprinkles before letting it set for at least 20 minutes. Slice up into squares to serve.
Ingredients
For the cake
- 220g Unsalted butter (softened)
- 220g Silver Spoon Caster Sugar
- 1 ½ tsp Nielsen-Massey Vanilla Bean Paste
- 4 Large Eggs
- 250g Allinson's Plain White Flour
- 1 ½ tsp Baking Powder
- ½ tsp Fine sea salt
- 50ml Milk
For the topping
- 150g Silver Spoon Icing Sugar
- 4-6 tbsp Milk or Water
- 3 tbsp Sprinkles
- 150g Silver Spoon Icing Sugar
Utensils
- 9x13 Inch Baking Tray
- Greaseproof paper
- Electric whisk
Nutritional Information
per 88g- 374cal Energy
- 17g Fat
- 10g of which Saturates
- 48g Carbohydrates
- 33g of which Sugars
- 5.1g Protein
- 0.49g Salt
Recipe Reviews
Loved making these with my daughter this weekend, the perfect treat for a rainy January weekend. I used the Silver Spoon icing sugar you recommended - it was very silky, much better than when I have attempted glace before. Thanks Baking Mad, one happy baker.
Absolutely delicious, so nice I had to bake a second one straight after as the first was gobbled up so quick by my kids!
All I can say is that was too good! I made 2 just to satisfy myself 😋 🎂
Think the water should have been 4-6 teaspoons! I had to add half a box of icing sugar to make it thicken!!!
This cake was so good! The sponge was so light and fluffy. Lovely easy cake that's sure to please
This one’s a real crowd pleaser!
Ingredients
For the cake
- 220g Unsalted butter (softened)
- 220g Silver Spoon Caster Sugar
- 1 ½ tsp Nielsen-Massey Vanilla Bean Paste
- 4 Large Eggs
- 250g Allinson's Plain White Flour
- 1 ½ tsp Baking Powder
- ½ tsp Fine sea salt
- 50ml Milk
For the topping
- 150g Silver Spoon Icing Sugar
- 4-6 tbsp Milk or Water
- 3 tbsp Sprinkles
- 150g Silver Spoon Icing Sugar
Utensils
- 9x13 Inch Baking Tray
- Greaseproof paper
- Electric whisk
Nutritional Information
per 88g- 374cal Energy
- 17g Fat
- 10g of which Saturates
- 48g Carbohydrates
- 33g of which Sugars
- 5.1g Protein
- 0.49g Salt