Old School Sponge Cake

Ingredients

150g margarine (you can use unsalted butter but ensure it kept at room temperature else your cake will firm up in the fridge.)

150g caster sugar

3 eggs

1tsp vanilla

150g self raising flour

200g icing sugar

1tbsp - 5tbsp of water

 Method

1) Start by preheating your oven to 170C/ 335F/ Gas Mark 3. Next grease your foil tray with butter and flour. This just stops your gift from sticking so when scooping out it all comes out easily.

2) Start by beating your margarine and sugar until light and fluffy. Next, fold through one egg at a time, if your mixture curdles do not panic take 1tbsp out of your flour and fold it through.

3) Fold through your flour and vanilla, do not overmix else you will develop the gluten and end up with a chewy dense cake. Bake for 20 - 25 minutes or until baked through and a cake tester or skewer comes out clean.

4) Allow to cool before mixing icing sugar with water, you want it to be runny but not opaque. Do not add all your water to your icing sugar at once do it little at a time as each icing sugar depending on weather outside etc takes on more or less water. 

5) Spoon over your icing on-top of your cake. Allow the icing to set for around 30 seconds and finish with the classic hundred and thousand sprinkles. Allowing it to start to set stops the sprinkles sinking as much.