School Iced Sponge Cake Recipe
This school iced sponge cake is another quick and easy recipe and fun to make with children. I used to make this years ago most weeks but you forget about recipes when you come across new ones don’t you. The family were certainly pleased to see this yummy favourite back in the kitchen. This cake lasts really well in an airtight container and is delicious served with custard.
S/R Flour 137g
1/2 tspn baking powder
2 medium eggs
300g Icing sugar
Sprinkle sugar strands
Preheat your oven to 180 degrees.
Line a baking tray with greaseproof paper. I used a 10″ x 8″ x 1″ deep baking tray.
Mix margarine and sugar until creamy and fluffy.
Add one egg at a time and mix.
Add the sieved flour and baking powder mix until combined nicely.
At this stage I normally add just a drop of milk to make a little more creamy.
Pour into lined baking tin.
Bake for 20 minutes.
Remove from the oven and leave in the tray for a few minutes to cool down a little.
Turn out onto a wire rack and cool completely.
300g icing sugar
2 – 3 tbsp boiling water
Pour 2 tbsp of the boiling water into the icing sugar and mix well with a wooden spoon, if it is still a little thick then add the 3rd tbsp water until a consistency that will cover the back of a spoon.
Pour over the sponge and spread all over to the edges.
While icing is still wet sprinkle with the sugar strands.
I hope you enjoyed this school iced sponge cake recipe and it took you back in time 🙂
Have a lovely day x