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Quarantine Canteen - The Sprinkle Cake (Primary School Memories!)

So I think I've finally mastered the perfect sponge (if I do say so myself!) The past few days I've really enjoyed baking since I realised that melting the butter creates a beautiful paste and the mixture sits so much nicer together. I've been scouring the internet for different recipes and adding my touch to find a sponge that tastes perfect to me.

I made lemon drizzle a few weekends ago and honestly surprised myself. I once read on twitter that cooking is really just temperature control and the more I delve myself into the wonderful world of food the more I realise how true that statement really is. 180Degrees seems to be the golden temperature but I've also learnt the importance of preheating the oven too. I tend to be quite an impatient person loool so I would normally just bung things in the oven but preheating the oven when baking is extremely important as the leavenings (baking soda, baking powder, rising ingredients in self-raising flour) react immediately to the heat.

I thought I’d share my favourite thing to make at the moment. For my sprinkle cake the recipe you'll need the following:

- 250g of butter (I use Stork)

- 250g of caster sugar

- 250g of self raising flour

- 6 eggs

- 1 tsp vanilla essence

- Sugar & water mix for sugar syrup

- Sprinkles

- Icing sugar

1. Firstly I melt the butter. I pop it in the microwave watching to ensure it does not boil but you can also put in in a pan on the fire and do the same.

2. Secondly I pour the butter into a mixing bowl and add in the sugar. (At this stage it would be helpful to preheat the oven at 180 degrees)

3. I then crack 4 eggs and put them in a separate bowl and beat them before adding them to the mixture, for a smooth blend.

4. I then add the vanilla essence and mix.

5. Lastly, I add the flour and fold it in using a spatula. You should then have a lovely creamy consistency - easy for pouring.

6. We now have our cake batter in our tray. Pop the tray in the preheated oven and set a timer for 40-45 mins depending on your oven. I normally can take the cake out by 35 mins. I test if the cake is ready by piercing a knife through the cake. If the knife comes out clean - the cake is ready!

7. Whilst the cake is baking away, it's time to make the sugar syrup. This is so simple; fill a bowl with 2 parts sugar and 1 part water and place on the fire. The mixture should not complete boil through but should leave you with a nice paste to cover your cake in. This helps to keep the cake moist.

8. After the 30 minutes, I take out the cake and poke small holes in it. I then use a silicone pastry brush to brush the syrup mixture all over the cake.

9. It's now cool down time and I allow the cake to cool down for 2 hours so that it is perfectly cool and won't effect the icing.

10. Now it's icing time. I mix my icing sugar with egg whites for a lovely thicker finish rather than a gloss.

11. I pour the mixture all over the cake, add sprinkles and leave to set for an hour or so and VOILA, there we have our yummmmmmy sprinkle cake!

I loved sprinkle cake in school and absolutely nothing has changed! If you try this recipe about please do message me - I'd love to see it!

Some others tips I’ve learnt as well are:

- proofing yeast is LONG but worth it. I’ve been using fresh yeast because it’s all I can find. A local bakery have been sweet enough to let me buy some a few times (definitely try your luck if you’re out too!) To proof yeast, you add the amount required by your recipe, add sugar and warm water. A foam should form after 5-10 minutes. This basically shows that the yeast will rise nicely. It’s an extra step but so necessary. Bubbles are a good sign too, I wasn’t sure but my dough came out perfectly.

- parchment paper/baking paper is an essential. I like to turn the baking tray around and use the base to cut the shape into the paper. I then butter the tray and slip the paper in. This ensures the batter doesn’t stick to the tray and makes it easy to take out.

- a styrofoam block is great for making cake pops! Once I had swirled the cake pops in the chocolate I let them sit and it was perfect. Plus the styrofoam is dirt cheap! I got mine from Amazon.

- when melting chocolate, melt through but not completely as you can risk burning. If 3/4 is melted then you can stir the mixture until the chocolate is all melted.

I’ll continue to update you guys as I learn :)

Until then,

stay safe my loves!


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