This sponge cake is made in a rectangular tray; ideally it should rise only a little and evenly to give you a flat surface to ice the cake.
7/8 cup or 7 oz butter/margarine
3/4 or 6 oz caster sugar
1 tsp vanilla extract
1 + 3/4 self-raising flour
Sprinkles for the top if you so desire
Grease your tray and line with baking paper. My rectangular tin measures 32 x 19 cm and 3 cm deep. In inches that’s 12.5 x 7.5 and just over an inch deep.
You can use any shape baking tin for this recipe
Preheat your oven to 325 degrees F
If making sponge cake by hand, I’d suggest creaming together the butter and sugar first, then adding the eggs, then the flour
If you’re using a mixer, you can put all the ingredients in and combine them in one go.
Pour your sponge cake mixture into your tray and bake for 25-35 minutes. Keep an eye on your cake.
When it goes a golden brown it’s time to take it out. If in doubt, stick a knife into the middle of the cake. If it comes out clean, your sponge cake is done.
the icing! I used ordinary icing sugar and added a little water until I got the consistency I wanted (not too runny or it will all slide off the cake leaving only a translucent layer).
If you’d like pink icing or any other color, you only need to add a few drops of food coloring to your basic white icing mix.
Once your sponge cake is covered in the icing, sprinkle over your sprinkles or any other decorations.
Now cut into even squares u should get at less 15- 20 but if you want the lunch cake size you cut to suit 4×4 equal sides
You can use this icing recipe if you desire
4 egg whites
4 cups sifted confectioners’ sugar
1 teaspoon lemon extract
Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs).
Gradually add sugar and lemon extract.
Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard
Recipe Submitted by Good Old Bajan Cooking Group.
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