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 cake
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
- 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.
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!
Until next time…Happy Baking!
Ooo! Lovely sponge 🙂 I’m glad it turned out so well for you. Getting the icing right can be tricky. I add a drop of water at a time now until it’s how I need it. And even then it’s not always right!
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I made it again yesterday for a family tea and got the icing spot on this time. Third time lucky 🙂
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That looks delicious! Now I have to go try to make it!
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It really is a very simple all in one recipe 🙂
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We never had anything that good for school dinners! It looks great.
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Perfect excuse to bake some now 🙂
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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!
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Can’t beat a Victoria Sponge 🙂
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Love your very clear images of your bakes! Great! Most cookery books could take a tip from you 😊
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Thank you – you’re very kind! 😊
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I know someone who would adore the lemon curd layered sponge!
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Give it a go, it’s very easy really 🙂
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My family & friends love this came & such an easy recipe thank you x
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That’s great, so glad you liked it! 🙂
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How long will this cake last for? Thanks x
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Couple of days in a tin…if it doesn’t get eaten before then 😉
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What size tin please
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I used a square one which was 8.5″ x 8.5″. Enjoy 🙂
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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
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That’s great! I’m glad it turned out well for you 🙂
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My mixture came out with a very thick consistency is this normal?
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Yes! It’s totally different to that of a Victoria sponge 🙂
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Is there steps to mixing all the ingredients? Or can the mixture go in anyhow
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Anyhow will do 🙂
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Would it be worth using warm water in the icing to stop it setting quickly?
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Possibly. It may be worth a try 🙂
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Once made would you recommend refrigerated or covered up room temp over night
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I keep mine in a cake box/tin with a lid 🙂
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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?
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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 😊
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Made this today and its barely risen. Nothing like your pictures
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Oh, that’s a shame! It doesn’t tend to rise like a Victoria sponge though 😦
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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?
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I don’t see why not. I’d maybe start off with 1/2 and mix for approx 2 minutes. Happy baking!
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Use milk instead of water for icing much better
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Thanks for the tip!
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Can I use this recipe and put it into cupcake cases instead of a big sponge?
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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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we loved it! it took me back to school dinner’s 55 years ago cake and custard
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Love this cake with custard!
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