Prep: 15 mins
Cook: 45 mins
plus cooling and 1 hr setting
Easy Serves 12-15
200g butter, softened, plus extra for the tin
200g caster sugar
4 large eggs
200g self-raising flour
2 tsp vanilla extract
200g icing sugar
hot custard, to serve (optional)
Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm cake
tin and line with baking parchment. Put the butter and sugar in a
large bowl and beat with an electric whisk for a few minutes until
pale and fluffy. Add the eggs, flour, milk and vanilla and beat
again until you have a smooth batter.
Scrape the batter into the prepared tin, spread right to the
corners and smooth the surface. Bake for 40-45 mins or until a
skewer inserted into the centre comes out clean, checking at 5
min intervals if it isn’t ready after 45 mins. Leave the sponge to
cool on a wire rack.
Mix the icing sugar with enough water to make a thick icing.
Spread the icing over the cooled cake, then top with lots of
sprinkles – the surface should be almost completely covered.
Leave for at least 1 hr to set. Cut into squares and serve with hot
custard, if you like.