Description
Take a trip down memory lane with this School Dinner Sponge Cake with Pink Icing. A fluffy vanilla sponge, topped with smooth, pastel-pink icing and sprinkles, this traybake is the perfect treat for family tea time or bake sales. Just like the ones served with hot custard in school canteens, this easy recipe is packed with nostalgic flavour—and ready in under an hour.
Ingredients
For the Sponge:
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200g unsalted butter, softened
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200g caster sugar
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4 medium eggs
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1 tsp vanilla extract (or almond extract for a twist)
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200g self-raising flour
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2 tbsp milk
For the Icing:
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250g icing sugar, sifted
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3–4 tbsp water
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A few drops pink food colouring
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Sprinkles, to decorate
Instructions
1. Preheat & Line:
Preheat oven to 160°C fan. Line a 20x30cm baking tin with parchment paper.
2. Cream Butter & Sugar:
Beat butter and sugar together until light and fluffy.
3. Add Eggs & Vanilla:
Add eggs one at a time, beating between each. Stir in vanilla extract.
4. Fold in Flour & Milk:
Fold in self-raising flour gently, then add milk to loosen the batter.
5. Bake:
Pour batter into the tin, level the top, and bake for 25–30 minutes, until golden and springy.
6. Cool:
Let the sponge cool completely in the tin before icing.
7. Make Icing:
Mix icing sugar with pink food colouring and water until smooth and thick.
8. Ice & Decorate:
Spread icing over the cooled sponge and add sprinkles immediately. Let set for 30–60 minutes.
9. Slice & Serve:
Cut into 12 squares and enjoy—bonus points if you serve with custard!
Notes
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Store in an airtight container for up to 4 days at room temperature.
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Can be frozen (without icing) for up to 3 months.
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For a lighter sponge, don’t overmix once the flour is added.
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This recipe is super kid-friendly—perfect for getting little ones involved!
- Prep Time: 20 minutes
- Cool + Ice Time: ~30 minutes
- Cook Time: 30 minutes