This deliciously simple and light vanilla sponge cake will take you right back to your school dinner days. The fluffy vanilla sponge is topped with a traditional icing and our favourite hundreds and thousands for that sweet textural crunch. The best part is this only takes 40 minutes in total, and serves over 20 people, too!
Advertisement - Continue Reading Below
Yields:
24 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
210
Ingredients
225 g unsalted butter, softened, plus extra to grease
225 g caster sugar
4 large eggs, lightly beaten
225 g self-raising flour
1 tsp. vanilla extract
2 Tbsp. milk
To decorate
300 g icing sugar, sifted
2 Tbsp. hundreds and thousands or other edible sprinkles
Directions
Step 1Preheat oven to 180°C (160°C fan) 4. Grease and line a 20.5 x 30.5cm baking or roasting tin with baking parchment.
Step 2In a large bowl, using a handheld electric whisk, beat together the butter and caster sugar until light and fluffy. Gradually add the eggs, beating well after each addition. If the mixture looks like it’s starting to curdle, beat in 1tbsp of the flour. Beat in the vanilla and milk. Using a large metal spoon, fold in the (remaining) flour.
Step 3Scrape into prepared tin, smooth to level and bake for 25min, or until a skewer inserted into the centre comes out clean. Carefully remove from tin and cool completely on a wire rack.
Step 4Once the cake is completely cool, peel off the baking parchment and transfer to a board. Mix the icing sugar in a bowl with 41/2tbsp water, until smooth. Spread the icing over the top of the cake and decorate with sprinkles. Leave to set for 15min then cut into squares and serve.
GH TIPS:
Get creative with the toppings and go for chocolate curls, smarties or anything else that feels nostalgic!
To store: Store in an airtight container at room temperature for up to 3 days
Our chocolate traybake recipe is perfect if you're after something richer and makes a great birthday cake, too.
Per serving:
Calories: 210
Protein: 2g
Total fat: 9g
Saturates: 5g
Carbs: 30g
Total sugars: 23g
Fibre: <1g
Our favourite birthday cake recipes 🎂 perfect for your next celebration
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
