A Halloween mix up to the classic school sprinkle cake!
Ingredients
Sponge Cake:
200g self-raising
200g caster sugar
200g butter (plus extra for tin)
2 teaspoons of vanilla extract
2 eggs
Icing:
200g caster sugar
Coloured Sprinkles
Any extras you like - we used little halloween bits this time round
recipe
STEP 1
Heat the oven to 180 degrees (160 fan). Butter a cake tin and then line with parchment paper. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy.
STEP 2
Add the eggs, flour and vanilla extract and then beat again until you have a smooth batter.
STEP 3
Scrape the batter into the prepared tin and smooth the surface. Bake for 40-45 mins, until a skewer inserted into the centre comes out clean. If it isn't ready, check at 5 minute intervals if not ready after 45 minutes. Leave the sponge to cool on a wire rack.
STEP 4
Gradually mix some water with the icing sugar until it reaches the desired thickness - you won't need much.
STEP 5
Spread the icing over the cooled cake, then top with lots of sprinkles and your choice of decorations. Leave for at least 1 hour to set. Cut into squares!
Here's our video with our little helper, Morgan...