Old School Sprinkle Sponge

Difficulty: easy Total time: 45 minutes

This super easy and delicious sponge cake takes me back to my childhood, eating my school dinner as quick as possible so I could devour this sponge cake covered in custard and begging the dinner ladies for seconds! Here is my recipe for it, which is so ridiculously easy. You don’t need anything fancy, no stand mixer… not even an electric whisk if you don’t have one!


  • 2 Mixing bowls
  • Whisk (hand whisk, electric whisk or a stand mixer will do)
  • Square or rectangle baking tin. I used a 9″ x 8″ tin but any size will do. If you tin is larger than this size, I recommend doubling the recipe
  • Wooden spoon or silicone spatula
  • Grease proof paper
  • Wire cooling rack

Ingredients for cake:

  • 140g butter + extra for greasing (room temperature)
  • 140g caster sugar
  • 2 large eggs
  • 1 teaspoon vanilla essence
  • pinch of salt
  • 1/2 teaspoon baking powder
  • 140g self raising flour + extra for greasing

Ingredients for icing:

  • 300g icing sugar
  • Tap water
  • Sprinkles for decoration

Step 1

Preheat your oven to 160C and line your baking tin with butter by brushing the bottom and sides of the tin with a pastry brush, then line with grease proof paper cut out to the size of the tin. Gently rub flour around the sides of the tin. This will ensure the batter will not stick to the tin.

Step 2

Whisk together the butter and caster sugar until it becomes fluffy and creamy. Then add one egg at a time, adding each egg after the previous is fully combined. Mix in the vanilla essence.

Step 3

Sift the flour, baking powder and salt in a separate bowl. This is so you don’t get a lumpy batter! Adding half the flour mix at a time, pour it into your cake batter and gently fold in with a wooden spoon or silicone spatula. Once fully combined, repeat the process with the remaining flour. Folding in the flour ensures you don’t knock any air out of the cake batter and also to prevent over-mixing which can make your cake rubbery!

Step 4

Spread the batter into the greased baking tin and put in the oven for 10-15 minutes until golden and springy to the touch. You can test if the cake is done by poking in a knife, if it comes out clean it is done. If it comes out with raw batter on, then pop it back in until it comes out clean. Pop on a wire cooling rack until completely cool then take out of the pan.

Step 5

To make the icing, sift all the icing sugar into a large mixing bowl. Add a tablespoon of water at a time and mix with a whisk or spoon until the icing forms a thick consistency that is spreadable. When the cake is completely cool, spread it on the top of the cake making sure it is even. Then cover the cake in as many sprinkles as your heart desires! You *should* leave your cake to set in the fridge until the icing is completely set and then cut…. but I got too excited and cut mine straight away. Who on Earth can wait that long?!

Don’t forget to tag me in photos of your bakes! Use the tag @thecakeclubuk or #thecakeclub