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