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Old school iced sprinkle cake
Ingredients:
8oz caster sugar
8oz softened butter
3 tbsp buttermilk or milk
4 eggs
8oz self raising flour
1 tsp vanilla essence
Decoration:
1/2 cup icing sugar
Water
Sprinkles
Directions:
1)Pre-heat the oven to Gas Mark 6 or slow cooker to high.
2)In a large mixing bowl add in the caster sugar and softened butter then mix until they are combined, add in half of the self raising flour, butter milk and 2 eggs, gently fold then add in the remaining flour and eggs and fold again. Add in the vanilla essence.
3)If using the oven to bake the cake then pour the mixture into a well greased baking tin and bake on Gas Mark 6 for 20-35 minutes.
If using a slow cooker to cook then pour the mixture into a large paper cake case and cook on high for 1 hour 40 minutes-2 hours with a tea towel folded underneath the lid to prevent condensation.
4)Leave to cool completely then in a mixing bowl add in the icing sugar and a few drops of water and mix until the icing becomes thick but easy to spread.
5)Spread the icing on top of the cake and then add on your sprinkles. Leave to set for 1-2 hours then serve and enjoy.
Also great with jam in the middle, simply slice the cake in half once it’s cooled and spread on some jam and sandwich back together then decorate the top.
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