Description
A soft, light vanilla sponge bakes up golden before getting drenched in silky chocolate icing and a burst of crunchy rainbow sprinkles—pure nostalgia in every bite.
Ingredients
- 200 grams unsalted butter
- 200 grams caster sugar
- 4 each eggs
- 200 grams self-raising flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 100 grams icing sugar
- 2 tablespoons cocoa powder
- 2 tablespoons milk
- 50 grams rainbow sprinkles
Instructions
- Preheat your oven to 180°C (350°F) and line a 20×30 cm baking tray with parchment paper.
- In a large bowl cream the butter and sugar together until pale and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Sift in the self-raising flour and baking powder and fold gently until just combined.
- Add the milk and mix briefly to achieve a smooth batter.
- Spread the batter evenly into the prepared tray and bake for 20–25 minutes, or until golden and a skewer inserted into the centre comes out clean.
- Allow the sponge to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
- To make the icing, sift the icing sugar and cocoa powder into a bowl and stir in the milk until a smooth, pourable consistency is reached.
- Pour the chocolate icing over the cooled sponge and spread it evenly with a spatula.
- Immediately scatter the rainbow sprinkles over the icing and press them in gently to set.
- Once the icing is firm, cut the tray bake into squares and serve.
Notes
- Ensure all ingredients are at room temperature before you begin.
- Do not overmix the batter to keep the sponge light.
- Use parchment paper for easy removal of the tray bake.
- Store leftovers in an airtight container for up to three days.