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One of the things I do miss about school is the cakes… both this vanilla sponge traybake and chocolate crunch were SO good, but the great news is you can easily make them at home!

This is my go-to cake – I make it to have with cake during the weekend, or even top it with candles for an easy birthday cake. Whatever the occasion it’s easy and fun to bake – and a delicious treat to share with friends and family.

The sponge uses a traditional recipe which calls for equal measures of eggs, flour, sugar and margarine. It always turns out great! This is a recipe my mum taught me as a child and I’ve been making ever since. This cake is also lovely with smarties on top instead of sprinkles.

Like this recipe? Check out my other old school cake recipe for Chocolate Crunch

How to make old school cake with white icing

Scroll down for a printable recipe card and full ingredient list

Pre-heat your oven to 180C

1. Begin by weighing 3 eggs (with their shell on). Take note of this weight – as you’ll be using it to weigh out your other ingredients

2. Then, measure out the caster sugar, butter/margarine, and self-raising flour to the same weight as your 3 eggs

3. To a large mixing bowl, add the measured out sugar and butter

4. Mix these together with a wooden spoon or spatula until they’re combined

5. Add the eggs, flour, and vanilla to the bowl

6. Whisk together and mix until the batter is smooth

7. Next, line a deep baking tray / cake tray with parchment paper (also known as baking paper)

8. Pour the batter into the lined tray, and smooth out into an even layer using a spatula or spoon

9. Bake in the oven for 15 minutes – 20 minutes – until a knife inserted in the center comes up clean and there is no ‘wobble’ when shaken

10. Flip the cake upside down (if you can) this way the top is completely flat.

(If this is a struggle and there’s a risk it’ll break, skip this step)

11. Allow the cake to fully cool

12. Meanwhile, make the icing – do this by measuring out the icing sugar, and adding the milk 1 tbsp at a time – don’t be tempted to rush this bit, add the milk slowly and stop once it is the right thickness – then add in the vanilla extract

13. The consistency should be so when you lift a spoon, the icing drops and holds its shape for a second

(if it’s too thin, add more icing sugar – if it’s too thick, add more milk)

14. Once the cake is completely cooled – pour the icing on the top

15. Gently spread it out using the back of a spoon until the cake is evenly coated

16. Evenly sprinkle the sprinkles over the top until you’re happy

17. Then, allow the icing to set (cover it and place in the fridge for 30 mins – 1 hour). Then, once the icing is set (not running down the sides etc.) cut into equal-sized squares – clean your knife between cuts to make the edges clean.