Recipes
Sprinkles sponge
All the yumminess of a classic Victoria, but no fiddly assembly. Then let the kids have fun with our rainbow topping.
All the yumminess of a classic Victoria, but no fiddly assembly. Then let the kids have fun with our rainbow topping.
Cook: 1 Hour
Serves: 16
Price: £0.26 per serving
Nutritional Information
Each 62g serving contains
Energy
748kj
288kcal
748kj
288kcal
14%
Fat
15.4g
15.4g
High
22%
22%
Saturates
9.4g
9.4g
High
47%
47%
Sugars
25.7g
25.7g
High
29%
29%
Salt
0.16g
0.16g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1206kj/288kcal
Typical energy values per 100g:
1206kj/288kcal
Ingredients
275g Unsalted Butter, softened, plus extra for greasing tin
150g Caster Sugar
2 tsp Bake by Asda Vanilla Natural Flavouring
3 Eggs, lightly beaten
150g Bake by Asda Plain Flour
25g Bake by Asda Cornflour
1½ tsp Bake by Asda Baking Powder
2 tbsp Milk
4 tbsp Raspberry Jam
200g Bake by Asda Icing Sugar, sifted
20g Bake by Asda Rainbow Sprinkles
Method
1
Preheat the oven to 180°C/160°C fan/gas 4. Grease and line the base and sides of a 20cm square baking tin with a piece of baking paper.
2
To make the cake, cream 175g of butter with the caster sugar and 1 tsp vanilla for about 4 mins until soft, pale and light, either in a stand mixer or in a big bowl using electric beaters.
3
Add the eggs one at a time and mix well in between each addition. Scrape down the sides of the mixing bowl with a rubber spatula. Sift the flour, cornflour, baking powder and a pinch of salt into the bowl, then add 1tbsp of the milk and mix again until smooth and the ingredients are thoroughly combined.
4
Scoop the cake mixture into the lined tin, spread level and bake on the middle shelf for 30–32 mins until golden brown, well risen and a wooden skewer inserted into the centre of the cake comes out clean.
5
Leave in the tin for 5 mins and then turn out onto a wire rack and leave to cool completely before decorating.
6
To decorate, spread the top of the cake with the raspberry jam. Next, in a large bowl beat the remaining butter and vanilla until very pale, soft and light. Add the icing sugar and 1tbsp milk and mix gently with a rubber spatula until roughly combined and then beat again using electric beaters until the buttercream is light and fluffy. Spread the buttercream on the cake on top of the jam and scatter with rainbow sprinkles. Cut into 16 squares to serve.