One of my favourite things about school dinners was the puddings! If you went to school in the UK in the 1960s, 70s, or 80s, you would remember some of these old-school classics: chocolate concrete, pink custard, cornflake cake, and the queen of all school puddings—the old-school iced sponge cake with sprinkles.

Browsing through Asda the other day, I came across their version of this classic, “Fou” Sweet Treat School Cakes.”  R” mbering old school memories of the gooey delight, I hurriedly grabbed a packet off the shelf and, full of anticipation, went home to relive my old memories. I was incredibly disappointed! They had a cloyingly sweet taste, and the sponge tasted nothing like I remember. Three of the four cakes went to Olio.

The Old School Iced Sponge Cake With Sprinkles

Despite the prices it seems to go for in shops and dessert parlours, this is just a basic sponge cake with glace icing and sprinkles.  Here is a simple recipe which is incredibly easy to make.

Ingredients

For the Sponge

• 200g (7 oz) unsalted butter, soften
• 200g (7 oz) caster sugar
• 4 large eggs at room temperature
• 200g (7 oz) self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp milk

For the Icing:

• 300g (10.5 oz) icing sugar
• 3-4 tbsp water or lemon juice
• 1 tsp vanilla extract (optional)
• Food coloring (optional)

Decoration:

•  Multi-coloured sprinkles

Instructions:

• Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens.
• Grease and line a rectangular baking tin (approx. 9×13 inches) with parchment paper.

Make the Sponge Cake Batter:

1. In a large mixing bowl, beat the softened butter and caster sugar until pale and fluffy. This should take about 3-5 minutes with an electric mixer.
2. Add the eggs one at a time, beating well after each addition. If the mixture looks like it’sit’sdling, add a tablespoon of the flour
3. Sift in the self-raising flour and baking powder, then gently fold into the butter mixture until combined.
4. Stir in the vanilla extract and milk, mixing until the batter is smooth.

Bake the Cake:

1. Pour the mixture into the prepared baking tin, spreading it out evenly.
2. Bake in the oven for 20-25 minutes or until a skewer inserted into the centre comes out clean.
3. Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Icing:

1. Sift the icing sugar into a large bowl.
2. Gradually add the water or lemon juice, a tablespoon at a time, stirring constantly until you reach a smooth, spreadable consistency. The icing should be thick enough to coat the back of a spoon but thin enough to spread easily.
3. If using, add a few drops of food colouring and vanilla extract, mixing well until evenly distributed.

Ice the Cake:

1. Once the cake has cooled completely, spread the icing over the top in an even layer.
2. While the icing is still wet, generously sprinkle the multi-coloured sprinkles over the top, pressing them down gently so they stick.

Allow the icing to set for at least 30 minutes before cutting the cake into squares or slices.

Serve and enjoy this old school sponge cake.

You can find more recipes for old school dinners, including all the classic puddings, in the book School Dinners Recipes, by Sally Berry available on Amazon in both Kindle and paperback editions at a very reasonable price. Now, if you will excuse me, I’m I’m to eat some more cake.