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Recipe: Old Skool Retro Sprinkle Tray Bake

Recipe: Old Skool Retro Sprinkle Tray Bake

Recipe: Old Skool Retro Sprinkle Tray Bake

[Total: 1    Average: 5/5]

These retro sprinkle tray bake was the trend back in school and one of the highlights of my school days in the UK (yes, really!).  I have forgotten how much I loved this cake until my 11 year old and I started talking about our favourite school desserts.

You see, school dinners are different in Spain, puddings are only served during celebrations, like the Fallas or Christmas. Most of the time, they either have a choice of yoghurt or fruit. I know it’s healthy and all that, but I wanted to introduce him to what reminded me of my childhood. So last weekend I decided to make it.

Retro Sprinkle Tray Bake

This tray bake makes about 20 slices, so we were quite greedy in making such a big batch. But what the hell! You can always halve the recipe if you want to reduce the quantity. The cake freezes well, so any left overs can be saved for next time. Or maybe not in our household!

If you’re a lover of old school puddings, then I’d recommend to try this. It’s super easy and it will take you back to the days of slouch socks, NKOTB and bad hair styles. Don’t you just love nostalgia?!

Retro Sprinkle Cake

DifficultyBeginner

Yields20 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
Sponge Cake
 300 g butter
 300 g sugar
 300 g self raising flour
 5 large eggs
 95 ml milk
 1 tsp vanilla essence
Icing
 400 g icing sugar
 5 tbsp milk
 50 g sprinkles
Method:
1

Pre-heat the oven to 160°C (140 fan)/ 325 degrees F or Gas Mark 3.

2

Grease your tray and line with baking paper. I used a 15" x 10.5 and 1.5" deep square tin. Set aside.

3

For a soft and spongy cake make sure that you have left the butter in room temperature. Cream the butter and sugar together until smooth. Add the eggs one by one and mix well. Once all the eggs have been added, add in the flour using 2 tablespoons at a time to make sure the mixture is smooth. Add in the milk and vanilla essence and mix well.

4

Pour the sponge cake mixture into the tray and bake for around 25-30 minutes. Keep and eye on the cake until it turns golden brown. You can see if the cake is done by sticking a toothpick or a knife into the middle of the cake. If it comes out clean then your sponge cake is done. Leave the cake to cool in the tin for about 15 minutes before turning it out onto a wire rack.

5

Once the cake has fully cooled down, make the icing by adding the milk into the icing sugar. Add half of the milk first to test the consistency. I like my icing to be quite thick, once the icing is done pour it in to the middle of the cake and spread carefully with a spatula. Let the icing run along the sides of the cake for effect. Then add the sprinkles!

Ingredients

Sponge Cake
 300 g butter
 300 g sugar
 300 g self raising flour
 5 large eggs
 95 ml milk
 1 tsp vanilla essence
Icing
 400 g icing sugar
 5 tbsp milk
 50 g sprinkles

Directions

Method:
1

Pre-heat the oven to 160°C (140 fan)/ 325 degrees F or Gas Mark 3.

2

Grease your tray and line with baking paper. I used a 15" x 10.5 and 1.5" deep square tin. Set aside.

3

For a soft and spongy cake make sure that you have left the butter in room temperature. Cream the butter and sugar together until smooth. Add the eggs one by one and mix well. Once all the eggs have been added, add in the flour using 2 tablespoons at a time to make sure the mixture is smooth. Add in the milk and vanilla essence and mix well.

4

Pour the sponge cake mixture into the tray and bake for around 25-30 minutes. Keep and eye on the cake until it turns golden brown. You can see if the cake is done by sticking a toothpick or a knife into the middle of the cake. If it comes out clean then your sponge cake is done. Leave the cake to cool in the tin for about 15 minutes before turning it out onto a wire rack.

5

Once the cake has fully cooled down, make the icing by adding the milk into the icing sugar. Add half of the milk first to test the consistency. I like my icing to be quite thick, once the icing is done pour it in to the middle of the cake and spread carefully with a spatula. Let the icing run along the sides of the cake for effect. Then add the sprinkles!

Old Skool Sprinkle Cake

Retro Sprinkle Cake

[Total: 1    Average: 5/5]

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Mom, wife, web/graphic designer and illustrator. I am also the author of Ohla Living a personal blog where I share my lifestyle, travel, days out and creative thoughts. I'm a collector of anything quirky addicted to coffee, cocktails, the beach & VW Kombis.

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