Ingredients
Method
Step-by-Step
- Heat the oven to 180°C conventional, 160°C fan, or Gas Mark 4. Grease and line a 20 cm square baking tin with baking parchment.
- Beat the softened butter and caster sugar together until the mixture is pale and fluffy. Scrape down the sides of the bowl so the ingredients mix evenly.
- Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour before continuing.
- Fold in the self-raising flour and baking powder, then mix in the milk. Stop as soon as the batter is soft and has a dropping consistency.
- Spread the batter evenly into the lined tin and level the surface. Bake for approximately 20–25 minutes, until risen and golden.
- Test the centre with a skewer; it should come out clean when the cake is ready. Leave the cake in the tin for several minutes, then transfer it to a rack to cool completely.
- Mix the icing sugar with enough water to create a thick but spreadable icing. Spread it over the completely cooled cake, taking it right to the edges.
- Add hundreds and thousands or other cake sprinkles while the icing is still wet. Allow the icing to set before cutting the cake into squares.
Notes
Use softened butter and room-temperature eggs for a lighter sponge. Cool the cake completely before icing so the topping does not melt or become patchy. Store covered at room temperature and cut into squares once the icing has set.