There’s something so comforting about a classic cake that takes us back to our childhood, isn’t there? Today, I’m excited to share my recipe for an Old School Cake Sprinkle Sponge Tray Bake! This delightful treat is not only a blast from the past but also incredibly easy to whip up, making it perfect for quick family dinners or a sweet surprise for the kids. Plus, if you’re looking for easy pasta recipes to pair with your dessert, I’ve got you covered! Let’s dive into this nostalgic baking adventure!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights.
- Deliciously fluffy sponge cake topped with colorful sprinkles.
- Great for sharing at family gatherings or school events.
- Simple ingredients that you probably already have in your pantry.
- A fun baking project for kids, making it one of the best baking recipes for kids!
Ingredients
To create this delightful Old School Tray Bake, you’ll need the following ingredients:
- 250 g Self-Raising Flour
- 250 g Caster Sugar
- 250 g Margarine (At room temperature)
- 4 Eggs
- 1 tsp Vanilla
- 1 tbsp Milk (Optional)
- 200 g Icing Sugar
- 7 tbsp Water
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get baking! Follow these simple steps to create your Old School Cake:
- Preheat your oven to 180°C (160°C Fan, gas mark 4) and line a baking tin with parchment paper.
- In a large mixing bowl, cream together the margarine and sugar until light, fluffy, and well combined.
- Add the 4 eggs one at a time, ensuring each egg is mixed through before adding the next.
- Fold the flour into the cake mixture bit by bit until combined. Then, add the vanilla and milk, folding until everything is well mixed.
- Pour the cake batter into your pre-lined baking tin and bake in the oven for 25-30 minutes or until cooked. Insert a skewer into the cake; if it comes out clean, your cake is ready!
- To make the icing, mix icing sugar with warm water. Once the cake has completely cooled, pour the icing over the cake and spread it evenly. Sprinkle with hundreds and thousands, let the icing set, and enjoy!
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your Old School Tray Bake turns out perfectly:
- Make sure your margarine is at room temperature for easier creaming.
- Don’t rush the mixing process; take your time to ensure everything is well combined.
- If you want to add a twist, consider incorporating lemon zest or almond extract for a unique flavor.
- For a fun variation, try adding chocolate chips or dried fruit to the batter before baking.
- Use a toothpick instead of a skewer to check for doneness if you don’t have one handy!
How to Serve
This Old School Cake is perfect for any occasion! Here are some serving suggestions:
- Serve it as a delightful dessert after a hearty meal, perhaps alongside some creamy garlic pasta for a comforting dinner.
- Cut it into squares and pack it for school lunches or picnics.
- Pair it with a scoop of vanilla ice cream for an extra indulgent treat.
- Enjoy it with a cup of tea or coffee for a lovely afternoon snack.
Make Ahead and Storage
This cake is great for making ahead of time! Here are some storage tips:
- Store the cake in an airtight container at room temperature for up to 3 days.
- If you want to keep it longer, you can freeze the cake (without icing) for up to 3 months. Just thaw it overnight in the fridge before serving.
- For best results, add the icing and sprinkles just before serving to keep them fresh and vibrant.
Now that you have this delightful recipe in your baking arsenal, why not explore more delicious options? If you’re in the mood for something chocolatey, check out my Decadent Chocolate Cake or the Moist Chocolate Cake. And for the ultimate indulgence, don’t miss my Ultimate Chocolate Indulgence Cake. Happy baking, everyone! I can’t wait to hear how your Old School Cake turns out!
Old School Cake | Sprinkle Sponge Tray Bake
Ingredients
Method
- Preheat oven to 180°C (160°C Fan, gas mark 4) and line a baking tin.
- Cream margarine and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Fold in flour, vanilla, and milk until combined. Pour into prepared tin.
- Bake for 25-30 minutes; cool completely before icing.
- Mix icing sugar with warm water, spread over cooled cake, and add sprinkles.