Description
Old school vanilla sponge cake with a festive twist.
Ingredients
Scale
- 250 g Butter, softened
- 250 g Caster sugar
- 1 Teaspoon Vanilla extract
- 4 Medium Eggs
- 250 g Self-raising flour
- 3 Tablespoons Milk
- 200 g Icing sugar
- 2 Tablespoons Milk
- Few Drops Red gel food colouring
- Few Tablespoons Christmas sprinkles
Instructions
- Preheat your oven to 180℃ (160℃ for fan ovens) and line an 8×10-inch baking tin.
- In a large bowl, cream together the butter and sugar until fluffy, then stir in the vanilla extract.
- Mix in the eggs, flour and milk, a little bit at a time, until you have a smooth, thick cake batter.
- Transfer the batter to your lined tin and spread it out evenly. Bake for 25-30 minutes, until a toothpick comes out clean.
- Let the cake cool in the tin for around 15 minutes then flip it out onto a wire rack and leave to cool completely.
- Mix the icing sugar and milk together to make a smooth, thick icing. To make it thinner, add more milk, or add more icing sugar to make it thicker.
- Stir in the food colouring, adding more as needed until you get your desired shade of red.
- Spread the icing onto the cake then top with Christmas sprinkles.
- Leave the icing to firm up then cut into slices and enjoy!
Notes
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 404 kcal
- Sugar: 30 g
- Sodium: 0.2 g
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg
Keywords: Christmas Traybake Cake