Classic School Sprinkle Cake 

You’ll recognise this nostalgic cake recipe from school days, usually served with pink custard. Well now you can make and enjoy at home.
Rai
Classic school sprinkle cake
Ingredients & equipment:
300g margarine/soft unsalted butter
300g sugar
5 eggs
1tbsp vanilla
300g self raising flour
1tsp baking powder
95ml milk
400g icing sugar
4/5 tbsp milk
1 tsp vanilla
Multi coloured sprinkles
Mixing bowls & scale
Wooden spoon/electric mixer
10 inch square tin/rectangle tray of similar volume
Sieve & spatula
Baking paper & pastry brush
For a smaller cake (7 inch) - half all the ingredients and use 3 eggs instead of 5.
Method: Refer to video.
For gluten free version - substitute self raising flour with gluten free self raising flour - method of mixing is also different:
-add sugar, margarine & GF flour to bowl & mix to form crumb consistency. Then add the eggs followed by the baking powder and follow the rest of the method in the same way shown in the video.
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