Classic School Sponge Cake With Icing, Sprinkles And Pink Custard
  1. Bake the sponge at 180°C for 30–35 mins until golden

  2. Make the icing by mixing 500g icing sugar with 5-6 tsp water

  3. Top the sponge with the icing and lots of edible confetti strands

  4. Make the pink custard by adding a little squeeze of pink gel colouring to 1 tub of Waitrose fresh Devonshire custard

  5. Cut the sponge into squares and pour the warm pink custard over the top

  6. Share with someone who deserves a trip down memory lane

https://www.instagram.com/reel/DJT0fJCMcun/?igsh=MWJ0ZXBhNXJvazk1MQ==

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇬🇧British

Occasions🎉Celebration📆Everyday🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 1h

Loading...