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Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square cake tin with nonstick baking paper. In a mixing bowl, use an electric whisk to mix the butter, sugar and vanilla extract for 1-2 mins until light and fluffy.
Add the eggs, whisking between each. Add 1-2 tbsp four if the mixture starts to split. Fold in the remaining four and custard powder with a metal spoon until combined.
Pour the mixture into the tin and bake for 40 mins or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, then transfer to a wire rack.
To decorate, mix the icing sugar with 1-2 tbsp boiling water (1 tsp at a time) to make a thick, pourable icing. Spoon over the cake and use the back of the spoon to smooth the icing to the edges. Scatter with the sprinkles. Cut into 16 squares to serve. The cake will keep in an airtight container for up to 3 days.