This deliciously simple and light vanilla sponge cake will take you right back to your school dinner days. The fluffy vanilla sponge is topped with a traditional icing and our favourite hundreds and thousands for that sweet textural crunch. The best part is this only takes 40 minutes in total, and serves over 20 people, too!
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Yields:
24 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
210
Ingredients
225g
unsalted butter, softened, plus extra to grease
225g
caster sugar
4
large eggs, lightly beaten
225g
self-raising flour
1tsp.
vanilla extract
2Tbsp.
milk
To decorate
300g
icing sugar, sifted
2Tbsp.
hundreds and thousands or other edible sprinkles
Directions
Step 1Preheat oven to 180°C (160°C fan) 4. Grease and line a 20.5 x 30.5cm baking or roasting tin with baking parchment.
Step 2In a large bowl, using a handheld electric whisk, beat together the butter and caster sugar until light and fluffy. Gradually add the eggs, beating well after each addition. If the mixture looks like it’s starting to curdle, beat in 1tbsp of the flour. Beat in the vanilla and milk. Using a large metal spoon, fold in the (remaining) flour.
Step 3Scrape into prepared tin, smooth to level and bake for 25min, or until a skewer inserted into the centre comes out clean. Carefully remove from tin and cool completely on a wire rack.
Step 4Once the cake is completely cool, peel off the baking parchment and transfer to a board. Mix the icing sugar in a bowl with 41/2tbsp water, until smooth. Spread the icing over the top of the cake and decorate with sprinkles. Leave to set for 15min then cut into squares and serve.
GH TIPS:
Get creative with the toppings and go for chocolate curls, smarties or anything else that feels nostalgic!
To store: Store in an airtight container at room temperature for up to 3 days
Our chocolate traybake recipe is perfect if you're after something richer and makes a great birthday cake, too.
What to Read Next
Per serving:
Calories: 210
Protein: 2g
Total fat: 9g
Saturates: 5g
Carbs: 30g
Total sugars: 23g
Fibre: <1g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
