School-days Sprinkle Sponge Recipe


For the Sponge:

  • 225g (1 cup) unsalted butter, softened
  • 225g (1 cup) caster sugar (fine granulated sugar)
  • 4 large eggs, at room temperature
  • 225g (1 3/4 cups) self-raising flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 2-3 tbsp milk

For the Icing:

  • 350g (3 cups) icing sugar (powdered sugar/confectioner’s sugar)
  • 3-4 tbsp boiling water
  • Food coloring (optional)

For the Decoration:

  • Colorful sprinkles – lots of them!


  • Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease and line a rectangular baking tin around 9×13 inches.
  • Cream Together: In a large bowl, beat the softened butter and sugar together until light and fluffy.
  • Incorporate Eggs: Add the eggs one at a time, beating well after each addition.
  • Fold in Dry Ingredients: Sift the flour and baking powder into the bowl. Gently fold in using a spatula.
  • Adjust Consistency: Add the vanilla extract and a splash of milk. Continue adding milk gradually until you have a soft, dropping consistency.
  • Bake: Pour the batter into the prepared tin and bake for approximately 25-30 minutes, or until a skewer inserted into the center comes out clean. Leave to cool in the tin for a short while, then transfer to a wire rack to cool completely.
  • Make the Icing: Sift the icing sugar into a bowl. Gradually add boiling water, mixing until you have a smooth, spreadable consistency. Add a few drops of food coloring if you want a colorful icing.
  • Ice and Sprinkle: Once the sponge is fully cooled, generously pour the icing over. Immediately cover with sprinkles while the icing is still wet.
  • Slice and Enjoy: Cut into squares and indulge in that nostalgic school-day feeling!


  • For a more authentic flavor, use margarine instead of butter.
  • Don’t overbeat the sponge mixture, as this can make it tough.
  • For a fun twist, add a mix of chocolate and colorful sprinkles!


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