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Kasia

Retro School Sprinkle Cake

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

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

Equipment

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

Method
 

To make the vanilla sponge
  1. Pre-heat the oven to 180°C (conventional) or 160°C (fan)
  2. Line the baking tray with greaseproof paper and set aside
  3. In a mixing bowl, cream together the butter and sugar using a mixing spoon until a thick, smooth and soft mixture forms
  4. Add the eggs into the bowl, one at a time, and mix with the creamed butter until combined
  5. Add in the vanilla extract and milk and mix again
  6. Using a sieve, add in the flour in portions and mix in until well combined (adding the flour in slowly gives a smoother texture)
  7. Pour the batter into the lined baking tray and use a spatula to even out the top of the mix
  8. Place in the oven and bake for 25-30 minutes (until a toothpick/knife comes out clean and the sponge turns slightly golden)
  9. 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
  1. Once the cake as cooled completely, mix together the icing sugar and milk in a bowl until combined
  2. Add in the vanilla extract and mix in again
  3. 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)
  4. Whilst the icing is still wet, add the sprinkles to the top of the cake then leave to set
  5. 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