Who remembers this cake from school? Often served with custard – yum!
This gives me so much nostalgia. There’s just something about a super soft and light sponge cake with a sweet and simple glaze, topped with lots and lots of sprinkles. It tastes amazing and it’s so quick and easy to make. Always a crowd-pleaser and a fun one to make.
Serves 16
50 minutes + cooling
For the cake
- 170g (6oz) margarine, at room temperature
- 170g (generous ¾ cup) caster (superfine) sugar
- 170g (1⅓ cups) self-raising flour
- 3 large eggs, at room temperature, lightly beaten
- 1 tsp vanilla extract
For the glaze
- 170g (scant 1½ cups) icing (powdered) sugar, sifted
- 2–3 tbsp boiling water (or warm milk)
- About 4 tbsp sprinkles
Method
For the cake
Preheat the oven to 170°C (150°C fan)/340°F/Gas mark 3½ and line a 20cm (8in) square baking tin with nonstick baking paper.
In a large mixing bowl, using an electric hand mixer, beat together the margarine and sugar until light and fluffy.
Beat in the flour, eggs and vanilla extract until just combined. Try not to overmix, as this can knock the air out and create a dense cake, rather than a light and fluffy one.
Scoop the batter into your prepared tin and smooth it out evenly. Bake for 30–40 minutes until the top is lightly golden and a toothpick inserted into the middle comes out clean. Leave the cake to cool for 20 minutes in the tin.Transfer to a wire rack to cool completely before making the glaze.
For the glaze
In a small/medium mixing bowl, mix together the sifted icing (powdered) sugar and boiling water until thick and smooth. If it’s too runny, add more icing sugar until you reach your desired consistency.
Pour the glaze over the cake and smooth it out evenly. Top with sprinkles and leave to set at room temperature before serving. Cut into 16 squares and enjoy!
Store in an airtight container at room temperature for up to 4 days.
TIP: If you want to change the colour of the glaze, add a dash of food colouring once you reach your desired consistency.
Feel free to add 1 tsp of vanilla extract to the glaze for extra vanilla flavour.
These moreish chocolate brownies have a hidden layer of Oreo cookies in every bite, adding an unexpected but very welcome crunch.
A buttery cookies and cream base, a thick layer of chocolate hazelnut spread, topped with sweet cream cheese and a sprinkle of cookie crumbs.
This is my all-time favourite fudge flavour. It’s sweet, creamy, salty and crumbly all at the same time.
Finished with whipped cream and plenty of lemon zest this easy no-bake cheesecake is one to whip up on warm summer days.
Fans of cinnamon rolls will love this easy mug cake from Fitwaffle, made in the microwave this simple sweet treat is ready in minutes.
Perfect for a low-effort Easter dessert, this no-bake cheesecake can be whipped up in advance and stored in the fridge until ready to be served.
These cheesecake bars are thick, chocolatey and ultra-indulgent.
Your favourite cookbook authors have spoken, and these are their favourite food memories. From ice cream in Paris to takeaway pizza, read about their most-treasured gastronomical moments.
We caught up with Eloise Head ahead of the release of her cookbook, ‘Fitwaffle’s Baked In One.’ Learn about her favourite ingredients, ultimate comfort food and more.
