Classic Sprinkle Sponge Cake

Sprinkle sponge cake means pure nostalgia and celebration for me My family serves this classic treat at birthdays bake sales and just because moments The buttery tender crumb and rainbow topping lift every mood and make any day feel special

This was the first cake my younger sister learned to bake on her own Now it is her go-to for every school event and her friends insist she brings a big tray

Ingredients

• Caster sugar: gives a light sweet structure use fresh finely milled for best texture
• Unsalted butter: softened for creaminess choose the best quality you can for richer flavor
• Large eggs: bring moisture and stability fresher eggs lift the sponge higher
• Self-raising flour: simplifies baking and creates lift opt for a reputable brand to avoid dense texture
• Milk: adds tenderness whole milk is best for richness
• Vanilla extract: deepens flavor natural vanilla always enhances the sponge
• Sprinkles: add color and joy pastel or rainbow jimmies are best avoid nonpareils as they bleed

Instructions

Prepare the Tray:

Line a baking tin about twenty by thirty centimeters with parchment paper or lightly grease it This helps the sponge release easily and keeps edges tender

Cream Butter and Sugar:

Using a handheld mixer or stand mixer beat butter and sugar together for three to five minutes or until very pale and fluffy This step dissolves the sugar and whips air into the batter for a cloudlike texture Patience here makes the sponge light

Add Eggs:

Crack in eggs one at a time beating well after each addition Scrape down the sides so everything joins smoothly This helps prevent splitting and ensures a silky mixture

Fold in Flour:

Sift in self-raising flour Gently fold with a spatula until just combined overmixing can toughen the sponge Mix only until no dry streaks remain

Add Milk and Vanilla:

Pour in milk and vanilla extract Stir just until the batter loosens and looks creamy This step gives moisture and a soft bite

Add Sprinkles:

Fold in most of the sprinkles reserving a small handful for the top Gently turn the batter so the sprinkles stay whole and do not streak

Fill and Decorate:

Spoon batter into the prepared tin spread to the edges and level Scatter the reserved sprinkles evenly so every bite gets a bit of color

Bake and Cool:

Slide into a hot oven set to one hundred eighty degrees Celsius or three hundred fifty degrees Fahrenheit Bake twenty five to thirty minutes The top should look golden and a skewer poked in the center should come out clean Let the cake cool completely in the tin so it firms up and slices cleanly

Sprinkles are my favorite addin ever since childhood I remember standing on a chair helping my mom pat extra rainbow sprinkles on top for birthday cakes Each time I bake this it brings those happy kitchen memories right back

Storage Tips

Once cooled store your cake tightly wrapped or in a sealed container at room temperature for up to three days If you plan to keep it longer cut into squares and freeze in layers separated with parchment paper Defrost at room temperature for best texture

Ingredient Substitutions

If you are out of selfraising flour make your own by mixing plain flour with two teaspoons of baking powder and a pinch of salt Dairyfree butter options work beautifully for those with allergies Almond extract can replace vanilla for a different twist but use sparingly

Serving Suggestions

Serve this sponge plain or dress it up with a dusting of icing sugar Whipped cream on the side or a layer of strawberry jam on top are always crowdpleasers For birthdays try drizzling melted white chocolate and adding extra sprinkles

Cultural and Historical Context

Sprinkle sponge is beloved in British baking often found at school fetes and cozy afternoon teas The bright sprinkles symbolize celebration and simple pleasures As a traybake it fits perfectly with the tradition of sharing slabs of cake at any gathering

Seasonal Adaptations

Swap colored sprinkles to match holidays Try orange zest and autumnal sprinkles for fall Layer with lemon curd and pastel sprinkles for spring parties

Success Stories

This recipe is a hit at bake sales and every time I bring it to work it disappears before lunch My cousin once won a local baking contest with these squares and shared all the credit with this method

Freezer Meal Conversion

You can easily double the recipe and bake in two tins Slice one for now and freeze the pieces of the second for up to one month Just wrap tightly and bring to room temperature before serving Sprinkles stay bright and cheerful even after freezing

Patience is your best friend when folding in flour as gentle mixing keeps things light Every time I rush this step my cake turns out heavier so now I always remind myself to slow down for perfect results every time

Recipe FAQs

→ How can I make the sponge extra light?

Creaming the butter and sugar until very pale and fluffy helps to trap air for a lighter, tender crumb.

→ Can I use different types of sprinkles?

Yes, use any colourful sprinkles that hold shape during baking—avoid nonpareils as they may bleed colour.

→ What’s the best way to slice traybake sponge?

Let the cake cool fully in the tin, then use a sharp knife to cut clean squares or bars for serving.

→ How do I store leftover sponge cake?

Keep slices in an airtight container at room temperature for up to 3 days to maintain freshness.

→ Can this be made dairy-free?

Substitute the butter and milk with plant-based alternatives for a dairy-free version of this cake.