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Hark back to your schooldays with this super-easy sweet treat


200g salted butter, softened, plus extra for tin
220g caster sugar
4 large eggs
200g self-raising flour
50ml milk
2tsp vanilla extract
200g icing sugar


Heat the oven to 180°C /160°fan/gas 4. Butter a 20x 30cm cake tin and line with baking paper. Beat the butter and sugar together in a large bowl with electric whisk until pale and fluffy. Add eggs, flour, milk and vanilla, and beat until smooth.

Scrape the batter into the prepared tin, spread into corners and smooth surface. Bake for 40-45 mins, or until skewer comes out clean.

Mix the icing sugar with water to make a thick but pourable paste. Pour icing over cake and immediately scatter sprinkles.



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