School Cake Sprinkle Sponge with Custard
This simple, nostalgic School Cake Sprinkle Sponge is the ultimate comfort food dessert, served with lashings of homemade vanilla custard.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: Serves 9
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Units
Scale
- 100g butter, softened
- 100g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 100g self-raising flour
- 1 tsp baking powder
- 100g icing sugar
- 25g sprinkles
Custard:
- 200ml double cream
- 500ml whole milk
- 3 egg yolks
Instructions
- Preheat the oven to 160C. Grease and line a square cake tin with baking paper.
- Use an electric whisk to mix the butter, sugar and vanilla extract for 1-2 minutes until light and fluffy. Then whisk through the eggs, flour and milk.
- Pour the mixture into the tin and bake for around 20 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack.
- To decorate, mix the icing sugar with 1-2 tbsp water to make a thick, pourable icing. Spoon over the cake and use the back of the spoon to smooth the icing to the edges. Scatter with the sprinkles.
- For the custard, add the cream and milk into a pan and gently heat to just below boiling point.
- In a bowl, whisk the yolks, cornflour, sugar and vanilla.
- Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly. Pour the mixture back into the pan.
- Heat gently, stirring with a wooden spoon until the custard is thickened.
- Slice the cake into squares and serve with the custard.
Notes
At room temperature, leftover sponge should be good for up to 3 days, loosely wrapped in food wrap to keep things soft and moist. We think custard is best eaten just when it's made but you can keep it in the fridge to gently warm through for another day or so, laying a piece of food wrap on the surface to prevent a skin forming.