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Retro School Sprinkle Cake

Kasia
Gluten-free, Dairy-free, Vegetarian, Nut-free
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert, Snack
Cuisine American, Australian, British, Canadian, European
Servings 12 Slices
Calories 362 kcal

Equipment

  • Oven
  • Mixing Bowl x2
  • Baking tray (10½ x 8 inches)
  • Greaseproof Paper
  • Mixing spoon
  • Sieve
  • Spatula
  • Wire rack

Ingredients
  

For the vanilla sponge

  • 200 grams Dairy-free butter Recommendation: stork butter block
  • 210 grams Caster sugar
  • 3 large Eggs
  • 200 grams Self raising gluten-free flour
  • 1/4 tsp Xanthan gum Omit if your flour blend already contains this
  • 2 tbsp Milk Recommendation: coconut, soya, rice, oat or almond milk
  • 2 tsp Vanilla extract

For the topping/decoration

  • 330 grams Icing sugar
  • 1/2 tsp Vanilla extract
  • 75 ml Milk Substitute: warm water
  • 3-4 tbsp Sprinkles

Instructions
 

To make the vanilla sponge

  • Pre-heat the oven to 180°C (conventional) or 160°C (fan)
  • Line the baking tray with greaseproof paper and set aside
  • In a mixing bowl, cream together the butter and sugar using a mixing spoon until a thick, smooth and soft mixture forms
  • Add the eggs into the bowl, one at a time, and mix with the creamed butter until combined
  • Add in the vanilla extract and milk and mix again
  • Using a sieve, add in the flour in portions and mix in until well combined (adding the flour in slowly gives a smoother texture)
  • Pour the batter into the lined baking tray and use a spatula to even out the top of the mix
  • Place in the oven and bake for 25-30 minutes (until a toothpick/knife comes out clean and the sponge turns slightly golden)
  • Leave the cake in the tin to cool for 15-20 minutes before moving to a wire rack to cool completely

To make the icing and decoration

  • Once the cake as cooled completely, mix together the icing sugar and milk in a bowl until combined
  • Add in the vanilla extract and mix in again
  • Pour the icing over the centre of the cake top before moving outward (do not panic if it drips slightly over the edge - starting in the centre will make sure the majority of the top is covered)
  • Whilst the icing is still wet, add the sprinkles to the top of the cake then leave to set
  • Cut the cake into 12 equal portions and enjoy!

Notes

  • Storage: in an air-tight container at room temperature for 3-5 days
  • Not suitable for home freezing
  • Calories include the sponge and icing but not the sprinkles
  • Best served with warm custard
Keyword Dessert, Easy Recipe, Funfetti, Icing, Retro, Retro Cake, School, School Cake, Simple, Sponge Cake, Sprinkles, Vanilla, Vanilla Sponge