Vanilla Sponge Tray Bake - School dinner style
This will take you back to primary school days. The kids will love it.
Open in Cookpad AppCooking Instructions
- 1
FOR THE SPONGE: Preheat your oven to 180C and line a 9x13 baking pan baking pan.
- 2
Combine the flour and baking powder in a bowl and whisk well to aerate then set aside.
- 3
In a large bowl, beat together the butter and sugar until pale and creamy. If you have an electric mixer/whisk it's much easier and quicker.
- 4
Add the eggs, one at at time, beating on low each time until combined. Scrape around the bowl as necessary. It may look a little split at this point but don't worry the flour will bring it together.
- 5
Add the milk and vanilla and gently mix through.
- 6
Swap to a spatula and gently mix through ⅓ of the flour mixture at a time until it is all just combined. Careful not to overmix.
- 7
Tip into the tin and gently spread out, then bake for 20-25 minutes or until a toothpick inserted comes out with a crumb or two attached. I recommend checking at around 18 minutes as oven times vary.
- 8
Let it cool completely before glazing.
- 9
To turn it out, place a wire rack on top and flip the whole thing over. Remove the baking paper, the place another rack on top of the cake and flip again to get it back up the right way.
- 10
FOR THE ICING: Mix together the icing sugar and half the water. Slowly add more water until it gets to the desired consistency, then pour it over the cooled cake.
- 11
Add your sprinkles and leave icing to set for an hour. Serve with hot creamy custard.
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