A super simple sponge cake decorated with brightly coloured sprinkles. Thanks to the AGA demonstrator Naomi Hansell for the recipe.
- 250g soft butter or margarine
- 250g caster sugar
- 4 eggs
- 250g self-raising flour
- 300g icing sugar
- 2 - 3 tbsp boiling water
- Sprinkles to decorate
Makes 24 pieces
Use a baking tray, approx 30cm x 20cm x 3.5cm, lined with baking paper or Bake-O-Glide®.
1. Put the butter or margarine, sugar, eggs and flour into a mixing bowl and beat until smooth. Spoon into the lined tin and bake in the AGA baking oven, on the grid shelf on the floor, for 25 - 30 mins until lightly browned and firm to the touch.
2. Alternatively, bake in the AGA roasting oven, on the grid shell for the floor, with the cold plain shelf inserted on the 3rd set of runners above, for 25 - 30 mins or until firm and lightly coloured.
3. Once baked, remove from the oven, cool in the tin for a few minutes then turn out on a cooling rack. Once cold, mix the icing sugar with a tablespoon or two of boiling water (just enough to make a thick but spreadable icing). Spread on to the cake and cover with sprinkles. Cut into squares and serve.
Tips
Put the butter near the aga for a couple of hours to soften if cold from the fridge. This cake freezes well undecorated. Defrost at room temperature for 2 hours then ice and decorate with sprinkles.
Notes
To bake in an AGA eR7 or ERA, set the oven to B4. To bake in an AGA 60, eR3, R3 set the top oven to half setting. This recipe can be baked in an AGA R7 roasting oven on Slumber. To bake in a conventional oven, preheat the oven to 180C/160 fan/ gas 4.
