Old school cake

Name: Old school cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Ingredients: 225 g unsalted butter, softened plus extra for greasing; 225 g golden caster sugar; 1 tsp vanilla extract; 3 British Blacktail Free Range Eggs; 250 g self-raising flour; 1 tsp baking powder; ½ tsp fine salt; 5 tbsp (75ml) whole milk

Evoke a bit of nostalgia with this childhood favourite. It's the perfect retro bake: soft vanilla sponge, white icing and rainbow-coloured sprinkles.

4.5 out of 5 stars(3) Rate this recipe

Serves12
CourseCake
Prepare25 mins
Cook25 mins
Total time50 mins
Plusplus cooling and setting

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Ingredients

225g unsalted butter, softened plus extra for greasing
225g golden caster sugar
1 tsp vanilla extract
3 British Blacktail Free Range Eggs
250g self-raising flour
1 tsp baking powder
½ tsp fine salt
5 tbsp (75ml) whole milk

TOPPING

225g icing sugar
½ tsp vanilla extract
2½ tbsp whole milk
1 tbsp Cooks’ Ingredients 100s & 1000s

Method

Preheat the oven to 180˚C, gas mark 4; grease a 33cm x 22cm cake tin. Cut a long strip of baking parchment the width of the tin and use to line the base and the shorter ends with plenty of overhang.
In a large mixing bowl, use electric beaters to cream together the butter and sugar for 2-3 minutes until light and fluffy. Beat in the vanilla and eggs, then gently add the flour, baking powder and salt until just combined. Stir in the milk until combined; tip into the cake tin. Level the top; bake for 25 minutes until golden and risen. Set aside to cool in the tin.
Use the overhang to lift the cooled caked from the tin. For the topping, sift the icing sugar into a mixing bowl and make a well in the centre. Add the vanilla and 2 tbsp milk into the well, gradually drawing the sugar into the liquid until you have a smooth icing. Check the consistency, adding more milk a drop at a time until you can drizzle it over the cake and spread out evenly with the back of a spoon. Sprinkle with the 100s & 1000s, allow to set for at least 5 minutes, then slice into squares when ready to serve.

Cook’s tip

You could easily make this cake even more colourful by adding 100s & 1000s to the sponge. Mix 4-5 tbsp into the cake batter just before tipping into the tin.