Mary Berry Confetti Tray Bake Recipes

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SCHOOL-DAYS SPRINKLE SPONGE



School-days sprinkle sponge image

Fancy a trip down memory lane? This classic school-days sprinkle sponge will do the trick. Serve as an afternoon treat, or for dessert with warm custard

Provided by Cassie Best

Categories     Afternoon tea, Dessert

Time 1h

Yield Serves 12-15

Number Of Ingredients 9

200g butter, softened, plus extra for the tin
200g caster sugar
4 large eggs
200g self-raising flour
50ml milk
2 tsp vanilla extract
200g icing sugar
coloured sprinkles
hot custard, to serve (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm cake tin and line with baking parchment. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy. Add the eggs, flour, milk and vanilla and beat again until you have a smooth batter.
  • Scrape the batter into the prepared tin, spread right to the corners and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean, checking at 5 min intervals if it isn't ready after 45 mins. Leave the sponge to cool on a wire rack.
  • Mix the icing sugar with enough water to make a thick icing. Spread the icing over the cooled cake, then top with lots of sprinkles - the surface should be almost completely covered. Leave for at least 1 hr to set. Cut into squares and serve with hot custard, if you like.

Nutrition Facts : Calories 289 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

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