A light fluffy sponge topped with a sweet little layer of icing and loads of crunchy little colourful sprinkles - This is an old school classic for most children who had school dinners in England. Usually served on its own or with a flavoursome coloured custard like green mint or pink strawberry! For me this does well all on its own...

What Makes the Sponge Light and Fluffy?

The secret to a light and fluffy sponge lies in the ingredients and the technique used to make it. The main ingredients for a sponge cake are flour, sugar, eggs, and butter. The eggs provide structure and help the cake rise, while the butter adds moisture and richness. The flour and sugar give the cake its structure and sweetness.

To make the sponge light and fluffy, it's important to cream the butter and sugar together until light and fluffy. This incorporates air into the mixture, which helps the cake rise. Adding the eggs one at a time and beating well after each addition also helps to create a light and airy texture.

What Gives the Icing its Sweetness?

The icing on top of the sponge cake is typically made with powdered sugar, also known as icing sugar or confectioners' sugar. This sugar is finely ground and mixed with a small amount of cornstarch to prevent clumping. The powdered sugar is then mixed with a liquid, such as water or milk, to create a smooth and sweet icing.

The amount of powdered sugar used in the icing can vary depending on personal preference. Some people prefer a thicker icing with a higher sugar content, while others prefer a thinner icing with less sugar. The icing is usually spread or drizzled over the top of the sponge cake, adding a sweet and decorative touch.

Why Are Sprinkles Added to the Cake?

Sprinkles, also known as jimmies or hundreds and thousands, are small pieces of colored sugar or chocolate that are used to decorate cakes and other desserts. They add a pop of color and a bit of crunch to the sponge cake, making it more visually appealing and fun to eat.

Sprinkles come in a variety of shapes, sizes, and colors, allowing you to customize the look of your sponge cake. Whether you prefer rainbow-colored sprinkles, chocolate sprinkles, or even shaped sprinkles like stars or hearts, they can add a festive touch to any dessert.

So next time you're craving a nostalgic treat or want to introduce your children to a classic English school dinner dessert, try making a light and fluffy sponge cake topped with sweet icing and loads of crunchy sprinkles. It's a simple yet delightful treat that will bring back memories and put a smile on everyone's face!

Its usually served on its own or with a flavoursome coloured custard like green mint or pink strawberry! For me this does well all on its own... 

Ingredients

• 270g Caster Sugar
• 3 x Eggs
• 270g Butter / margerine
• 270g Self Raising Flour
• 250/300g Icing Sugar
• Water

Equiptment

• Mixing bowl
• Spoon / Fork
• 11 x 7" baking tray

• Icing
• Sprinkles

To Serve

On its own or why not try out one of the following:

• Orginal custard or Flavoured

Steps

1. Beat the room temperature butter, with the sugar until light and fluffy.
2. Gradually add the beaten eggs and mix until combined
3. Add the flour and combined, if the batter is thick add a little bit of milk to loosen.
4. Pour the batter into the lined cake tin, spread it out evenly to the edges.
5. Pop in the oven for around 30/35 minutes until risen and golden brown. Bake at 165c fan assisted.
6. Once baked, leave the cake to cool before topping it with your icing and sprinkles. I like a thick icing so I tend to use less water. Start by adding a table spoon of water to the 250g of icing sugar and combined, if its to thick, run the spoon under the tap (no need to scrape off the icing) and add the water that way or add another tablespoon of water to create a runny consistany, just be mindful that you may not need all the icing on the cake if you're going for a runny icing.
7. Top with sprinkles before the icing sets.

** YouTube videos with be added soon.