Ingredients:
For the Sponge:
- 225g (1 cup) unsalted butter, softened
- 225g (1 cup) caster sugar (fine granulated sugar)
- 4 large eggs, at room temperature
- 225g (1 3/4 cups) self-raising flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 2-3 tbsp milk
For the Icing:
- 350g (3 cups) icing sugar (powdered sugar/confectioner’s sugar)
- 3-4 tbsp boiling water
- Food coloring (optional)
For the Decoration:
- Colorful sprinkles – lots of them!
Instructions:
- Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease and line a rectangular baking tin around 9×13 inches.
- Cream Together: In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition.
- Fold in Dry Ingredients: Sift the flour and baking powder into the bowl. Gently fold in using a spatula.
- Adjust Consistency: Add the vanilla extract and a splash of milk. Continue adding milk gradually until you have a soft, dropping consistency.
- Bake: Pour the batter into the prepared tin and bake for approximately 25-30 minutes, or until a skewer inserted into the center comes out clean. Leave to cool in the tin for a short while, then transfer to a wire rack to cool completely.
- Make the Icing: Sift the icing sugar into a bowl. Gradually add boiling water, mixing until you have a smooth, spreadable consistency. Add a few drops of food coloring if you want a colorful icing.
- Ice and Sprinkle: Once the sponge is fully cooled, generously pour the icing over. Immediately cover with sprinkles while the icing is still wet.
- Slice and Enjoy: Cut into squares and indulge in that nostalgic school-day feeling!
Tips:
- For a more authentic flavor, use margarine instead of butter.
- Don’t overbeat the sponge mixture, as this can make it tough.
- For a fun twist, add a mix of chocolate and colorful sprinkles!
