Old school sponge, icing and hundreds and thousands

A simple, yet delicious recipe that I ‘borrowed’ from my book and cake partner in crime, Claire at Art & Soul.  Yes, it’s a very easy recipe but the small problem I had was getting the consistency of the water icing just right. I’ve now made this recipe twice; the first time I had insufficient icing and the second it was too runny.  Sometimes the simplest things are the hardest to get right!

I took some cake into work and some of my older colleagues remarked that it reminded them of school dinners…in the best possible way of course 🙂

What you need:

For the sponge cakeIMG_0096
200g butter
200g self raising flour
175g caster sugar
3 eggs
1 tsp vanilla essence

For the water icing (courtesy of BBC food)
300g icing sugar
2-3 tbsp water
2-3 drops food colouring if desired

What you do:

  • Grease and line a baking tray, ideally rectangular
  • Preheat your oven to 170°c  (Claire went for 160, I needed 170)
  • Using a freestanding mixer, beat all the ingredients together into a smooth mixture; my estimate was 2-3 minutes
  • Pour into your prepared tin and bake for 25 – 35 minutes until golden brown
  • Allow to cool in the tin

vanilla sponge

  • Make the icing by sifting the icing sugar into a bowl, stir in the water gradually to create a smooth mixture.
  • Pour over the cake and sprinkle over your hundreds and thousands or whatever decoration you have chosen.  When the icing has set, you can remove from the tray and slice.

vanilla sponge

I had to do this quite quickly as the first time I made it, the icing started to set really quickly and the sprinkles just rolled to the side of the cake!

vanilla sponge

Until next time…Happy Baking!

42 thoughts on “Old school sponge, icing and hundreds and thousands

  1. cleopatralovesbooks says:

    Looks good – I made similar for my daughter’s birthday at the weekend, a Victoria sponge with strawberry jam filling and butter icing and sprinkles for the top! I have to admit it was a tad on the dry side but still delicious!

    Liked by 1 person

  2. Kellie Crofts says:

    Absolutely beautiful! Spot on sponge, beautiful and moist…in fact will use this sponge recipe from now on for my other traybakes…icing you just have to persevere with and get to the right consistency to suit you….10/10


  3. Rebecca Irvine says:

    I made this sponge and it turned out beautifully well, gorgeous sponge but I found it didn’t raise a huge amount. Would there be a reason for that?


    • Lindsay | Bookboodle says:

      Brilliant news! I honestly don’t know re the rise, it’s heavier than a Victoria sponge and doesn’t have the extra baking powder (like a Victoria does) maybe that’s it 😊


  4. Hollie palmer says:

    Can you use a hand electric whisk to mix all ingredients together? What level will i need it to be on? And how long do i need to whisk for so its all combined properly?


    • Lindsay | Bookboodle says:

      If you did you might have to adjust the baking time. It’s not something I’ve done myself, it might be a case of trial and error. Good luck!


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