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Martha's hundreds & thousands sponge cake
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200g butter, softened
300g caster sugar
3 British Blacktail Free Range Large Eggs
300g self-raising flour
Pinch of salt
1 tsp vanilla extract
For the icing
200g icing sugar
Colourful sprinkles, to decorate
1. Preheat the oven to 160°C, gas mark 3 and line a 25x20cm traybake tin with baking parchment.
2. Place all the cake ingredients into a large bowl or the bowl of a stand mixer and beat using an electric whisk for 4-5 minutes, until the mixture is really light and fluffy.
3. Scrape the mixture into the prepared tin and bake for 35-40 minutes, until risen and golden-brown on top. Allow to cool to room temperature. Turn out of the tin, remove the paper and place on a serving board.
4. Mix together the icing sugar with a few teaspoons of water to make a runny icing. Pour over the top of the cake and decorate with colourful sprinkles. Leave to harden, then serve immediately (with pink custard for that nostalgic school dinner feeling!). Best eaten on day of making.
Typical values per serving:
This recipe was first published in September 2018.