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A delicious and simple vanilla school cake with icing and sprinkles – the classic easy bake for everyone! 

YES THAT IS RIGHT… THE RECIPE IS FINALLY HERE! School cake!! This, again is one of the most highly requested recipes to go on to my blog, and I thought it was about time… just in time for school starting again this year! 

This cake is iconic – and one of the cakes that no matter how ‘plain’ it is – I will ALWAYS want to eat it. There is just something about it. It’s sweet, but delightful. If you haven’t heard of it… you must try school cake now!


School cake, for those who don’t know… is a really very simple recipe. It’s a vanilla sponge cake, topped with water icing and sprinkles! It really is that simple. If you include the water as an ingredient for the icing, it is eight ingredients, but I don’t think thats too bad. 

The cake is light and moist (if I can use that word…) with the vanilla flavour. You simply have to make a basic cake sponge! Theres something about the vanilla sponge and sprinkles together that tastes DELICIOUS however, if you wanted a chocolate version – follow this recipe here!

  • Butter – for the sponge mix, you can use a block butter at room temperature, or a baking spread – both work well 
  • Sugar – I use caster sugar as it’s a basic cake mix, and you want the classic flavour from the sugar 
  • Eggs – the best method is to weigh the eggs in their shells. You want to get the weight to as close to 400g as possible, and then ideally match the sugar, flour and butter to match this weight for the best bake 
  • Flour – self raising flour is the best and classic. You can make your own by mixing in 2 level tsps of baking powder per 150g of plain flour, and mixing in before using 
  • Vanilla – this is optional, but I love the flavour it gives 

Egg weighing method 

So as mentioned above in the sponge section, weighing eggs is a useful method for cakes like this. I have listed 7-8 eggs, as eggs can vary in weight. I typically use medium eggs in the UK when baking, and these general range in size so they’re not always identical. I often buy mixed weight boxes as well so these can vary from 43-73g usually. 

The best tip, is to weigh your eggs in the shells, to get as close to 400g as possible. Say the eggs weigh 411g, you then need to use 411g butter, sugar and self raising flour. The equal ratios create the perfect simple sponge that will bake wonderfully and it’s very hard to get wrong! The vanilla extract is optional, but I LOVE it!

Making the cake 

To get the perfect bake, you really need to make sure you mix the ingredients properly. I use my stand mixer, but an electric hand mixer works, or even a bowl and spoon. Make sure if you use unsalted block butter that it’s at room temp, but baking spread can be fridge cold. 

Beat the butter and sugar together until creamed, light and fluffy. It’s important to make sure you do this first in my eyes, compared to the all in one method, as it’ll make sure you don’t have any butter lumps. I then add in all the eggs, self raising flour and vanilla and mix again. If mixing with a bowl and spoon, you may want to add these a smidge slower so you don’t get in a complete mess, but otherwise mix until you see it’s combined and stop mixing. 

Traybake tin and baking

I use a 9×13″ traybake tin to make this school cake, as I use it for all my traybake cakes. I love my chocolate traybake cake, my gin and tonic traybake cake and so on… but this one?! This school cake may be my favourite of all my traybake cakes. 

If you aren’t sure on your oven, I always recommend using an oven thermometer so it bakes correctly! An oven I once had to use was 50ºc out! Absolutely awful for baking. After your oven is correctly heated, you want to bake the cake until a skewer comes out clean, and its not making a bubbling/crackling sound when you listen carefully. 

If you cake sinks after coming out the oven, it needed longer baking. It really is that simple! It’s still going to be edible, so don’t be disheartened. Baking is all about learning the science behind it. 


Once the school cake is cooled, you can make the icing. It really is as simple as mixing water into the icing sugar, pouring it over the cake evenly, and sprinkling on some sprinkles! It’s as simple as it can get. I use these sprinkles as they are beautiful, bright and fun! They are 1000% bake stable and UK legal!

I use a basic icing sugar and water mixture for my icing, and it’s so simple. Add a little water at a time, and give it a really really good mix before adding more as you don’t want to make it too thin. Some people like to use milk in the icing, but this does mean the cake needs to be stored in the fridge as the milk is a fresh product, and this will dry the cake out, so water is best. 

The most painful part is waiting for the icing to set a bit so it doesn’t pour everywhere – but it is worth it! This school cake is one of the best bakes ever, and I really hope you love it! 

Tips & Tricks 

  • I use these sprinkles in my decoration 
  • I use this cake tin for my traybake tins  
  • This cake will last 3-4+ days at room temperature 
  • This can freeze for 3+ months 

School Cake!

A delicious and simple vanilla school cake with icing and sprinkles - the classic easy bake for everyone! 
Print Pin Rate
Category: Cakes
Type: Traybake
Keyword: Vanilla
Prep Time: 30 minutes
Cook Time: 45 minutes
Decorating Time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 12 People
Author: Jane's Patisserie



  • 400 g unsalted butter
  • 400 g caster sugar
  • 7-8 medium eggs
  • 400 g self raising flour
  • 1 tsp vanilla extract


  • 500 g icing sugar
  • 4-5 tbsp water


  • Rainbow sprinkles


For the Cake

  • Preheat your oven to 180ºC/160ºC fan and line a 9x13" traybake tin with parchment paper.
  • Beat together your butter and sugar until light and fluffy.
  • Add in the eggs, self raising flour, and vanilla extract and beat again until combined well. 
  • Pour into the tin and bake in the oven for 45-50 minutes, or until baked through. 
  • Once baked, let the cake cool fully in the tin.

For the Icing

  • Add the icing sugar to a medium sized bowl, and gradually add the water, mixing well each time, until a thick icing paste is made.
  • Carefully spread the icing over the cake evenly.


  • Sprinkle over your favourite rainbow sprinkles!
  • Leave the icing to set for about an hour, and enjoy.


  • I recommend using a 9x13" traybake tin for this recipe. 
  • This cake will last for 3-4 days once made. 
  • For a 9" square tin - I would recommend a 5 egg/250g sugar/butter/flour mixture. Baked for 35 minutes!
  • You can use any sprinkles you like, but I use these sprinkles!


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. BUKOLA ORIOLA on July 9, 2024 at 3:42 pm

    Hi Jane love your recipes and books! – would this cake hold having another layer added to it with butter cream in-between or am I asking for trouble and a collapse. Hoping to make two by doubling the ingredients and having a custard butter cream filling? Thanks in Advance.

    • Jane's Patisserie on July 18, 2024 at 9:20 am

      That should be totally fine – it’ll be a super chunky cake but it will be fine with buttercream in the middle! Just make sure to chill the sponges slightly before moving about so that they are firmer x

  2. Stacie on June 26, 2024 at 9:06 pm

    Hiya, if the cake slightly sinks in the middle can you turn it upside down once cooled and ice the bottom of it instead

  3. Gemma on June 14, 2024 at 2:02 pm

    5 stars
    this is a great classic recipe I have changed the vanilla to Lemon and lemon zest and used fresh lemon juice instead of water for the icing and this tasted great.

  4. Ayden on May 22, 2024 at 4:52 pm

    5 stars
    I made this cake with my Mum and the first time turned out so lovely, the last two times it burns on the side and soggy in the middle! We did nothing different, we were wondering if you could help. When it cooked fine it was absolutely gorgeous!

    • Jane's Patisserie on May 25, 2024 at 9:33 am

      This sounds like there must be something different going on such as tin size change, or a different oven? The temperature of the oven sounds wrong if it’s burning but also raw xx

    • Victoria Bain on June 6, 2024 at 3:51 pm

      This was happening to me and I was using tesco stockwells flour. Switched flour and now works! Also would recommend stork instead of butter.

  5. Sharon Barber on April 24, 2024 at 7:44 am

    I’m making a number cake (13) for the first time. Would this recipe be suffice please?

  6. Saphena on March 29, 2024 at 8:41 pm

    Unsalted butter – Is this block of butter or can Stork be used? Thanks in advance xx

  7. Jess on March 14, 2024 at 10:49 am


    I made this according to the recipe, 7 eggs and 400g of the other stuff but it turned out dense and not light and fluffy:(

    How do I remake it better next time to make sure it comes out light please?

    • Jane's Patisserie on March 15, 2024 at 11:16 am

      How did you mix it? Dense cakes if following the recipe is usually down to the mixing process x

    • Victoria Bain on June 6, 2024 at 3:52 pm

      This was happening to me and I was using tesco stockwells flour. Switched flour and now works! Also would recommend stork instead of butter.

  8. Sally on March 6, 2024 at 10:50 am

    5 stars
    Love this recipe – a beautiful classic sponge.
    I used the calculator to adjust the ingredient list by half, to make a smaller cake for 6 people. The mixture turned out be rather too stiff but I corrected this by adding enough whole milk to turn it to a soft dropping consistency before I put in the the tin and it turned out beautifully. Also I used a 9 x 11″ tin, rather that 9 x 13″ and that seemed to be just right for the for the smaller cake size. I didn’t have any icing sugar so I made a butter icing with caster sugar, butter and milk and added chocolate and sugar sprinkles. However there are so many options for this recipe. I can see it being great as a cherry cake recipe for example, or used as it is for a sherry trifle. Or I might try it with crystallised ginger. or with a caramel icing.
    I’ve added it to my special recipe notebook which holds all my tried, tested and loved recipes. I’ve already added Jane’s other traybake recipe for Gingerbread Traybake Cake, which is gorgeous.
    Thank you Jane.

  9. Coral on February 28, 2024 at 4:17 pm

    Could I make these as cupcakes? Xx

  10. Cormac on February 17, 2024 at 8:39 am

    5 stars
    This was super easy to make, I decide to add lemon zest and juice instead of vanilla and it turned out great. The sponge is light and fluffy, and the icing has a great consistency. I’ll definitely be making again 😊

  11. Jenny on November 16, 2023 at 11:03 am

    Hi can you freeze an old school cake with icing on it ?

    • Dominique Meade on January 10, 2024 at 6:29 pm

      I have frozen this lots of times. The sprinkles fade but still tastes great

  12. Katie on August 20, 2023 at 10:30 pm

    Hiya, would this work well to turn it into a traybake birthday cake using buttercream as the topping? Or do you have any suggestions as to how to make this work?
    Thanks 😊

  13. Catherine Osborne-Smith on July 14, 2023 at 10:48 pm

    Is this deep enough to cut in two and fill?

    • Jane's Patisserie on July 18, 2023 at 2:12 pm

      I would say yes, but it will be a delicate job – you’d need to chill the cake well so it doesn’t fall apart, and preferably use a cake leveller x

  14. Morgan kade on July 4, 2023 at 10:26 pm

    If I use plain flour how much baking powder would I need please?

    • Jane's Patisserie on July 18, 2023 at 2:05 pm

      Hiya! The general rule is 2 level tsps per 150g of plain flour, whisked in before using x

  15. Alesia on June 15, 2023 at 9:28 pm

    Hi, is it a misprint where it says it serves 12 people (same in the book). It’s enormous and I’ve noticed that some of your cakes with less flour etc serve 12 people, seems a bit inconsistent ?

    • Jane's Patisserie on June 19, 2023 at 11:38 am

      Serving sizes are personal to everyone – it’s not a misprint, but you can cut smaller sizes if you fancy. x

  16. Victoria on May 23, 2023 at 9:08 pm

    5 stars
    Hi Jane!
    Could you make half of this recipe and half of the chocolate school cake recipe and then put them together to make a marble tray bake?

  17. Elle on March 6, 2023 at 7:39 pm

    Hi Jane, would it be possible to make this a lemon sponge and what would I need to add? Thank you!

    • Jane's Patisserie on March 13, 2023 at 10:02 am

      Hiya! Lemon Extract should be fine, hope this helps! x

  18. Charlotte on February 23, 2023 at 3:25 pm

    5 stars
    Hey. Was just wondering what the difference is between using unsalted butter and baking butter please. Would it matter if I switched it to baking butter instead please?

    • Jane's Patisserie on February 27, 2023 at 3:50 pm

      Hiya! No, that would be fine! Enjoy! x

  19. Karen Forrester on January 20, 2023 at 5:10 pm

    Hi Jane I am going to be making this cake as a 2 layer cake made to look like a rugby pitch. How much buttercream do you think I would need to cover it? Thanks.

  20. Katrina Budesha on January 18, 2023 at 8:03 pm

    Can you do this for an 8 inch square tin like the brownie recipe ones? Would this effect quantities of ingredients,

  21. Nee on December 31, 2022 at 10:36 pm

    Can I put them in the fridge as the icing sugar have not Hard after 1 hour at room temperature .So I put 4 hours in the fridge n still soft. How I fix it. Will theh get hard 12 hours in fridge as many said don’t put in fridge but room temperature.

    • Jane's Patisserie on January 3, 2023 at 10:54 am

      Hiya! Water icing doesn’t really harden completely. Hope this helps x

  22. Tilly on November 17, 2022 at 9:24 pm

    5 stars
    Please could you give me suggestions of how to make a small batch of this! Ideally portions for 2-4.

    • Rizwana Sahraouei on September 1, 2023 at 7:54 pm

      Hi hun! Hw many large eggs could I use x

  23. Phil on September 26, 2022 at 9:15 pm

    5 stars
    I made this the other day and it turned out perfectly, oh and was eaten with the same fervour as it took to bake. Love it and all your recipes.

  24. Kelly Dawnay on September 10, 2022 at 11:14 pm

    I’m finally going to bake my first school cake 😁 Would it be okay to use a 9×12 inch tin or will I need to reduce the ingredients?
    Also, is it okay to use any sprinkles? I know you’ve linked to some but I’m thinking to use cheaper ones if I can! 😂

    • Emma W. on September 19, 2022 at 3:30 pm

      Hi Kelly
      The same ingredients should be fine for a tin which is sso close in size. And any sprinkles. 😊

  25. Debbie on August 30, 2022 at 11:12 am

    How can I make this chocolate?

    • Jane's Patisserie on August 30, 2022 at 11:28 am

      Hiya! take a look at my chocolate school cake recipe. Hope this helps! x

  26. Chelsie R on August 21, 2022 at 5:48 pm

    What does it mean if there is loads of bubbles om top whilst baking and when it comes out the oven it sinks? And then doesnt taste soft and fluffy?

    • Jane's Patisserie on August 23, 2022 at 12:18 pm

      Hiya! The bubbles will be due to overtaxing – the sinking could be the same and also taking out the oven too early, and both will change the texture! Hope this helps! x

  27. Beth on August 15, 2022 at 8:53 am

    5 stars
    Hey Jane.

    I love this I’ve have made this and everyone loved it. I did have to half all the ingredient due to not having a big enough tin
    I was just wondering where could I get a 9×13 tin form? Xxx

    • Jane's Patisserie on August 16, 2022 at 9:28 am

      Hiya! The one I use is linked on the post, hope this helps! x

  28. Mags on July 30, 2022 at 11:27 am

    Hey I know this might sound a silly question but when you say weigh eggs do you mean in their shells . Love all your bakes ❤️

    • Jane's Patisserie on August 5, 2022 at 9:11 am

      Yes that is correct! Thank you so much, enjoy! x

  29. Amy on July 27, 2022 at 10:41 pm

    5 stars
    Love the old school cake inspiration!
    Where do you get your rainbow sprinkles from as I can never find the bold colour sprinkles – it’s driving me mad!
    Thank you ☺️

    • Jane's Patisserie on July 28, 2022 at 3:24 pm

      Thank you! They are linked in the post- enjoy! x

  30. Mina N on July 25, 2022 at 3:04 pm

    5 stars
    Hi Jane, to me this is a star recipe.
    Although I am curious of why the light brown sugar (included in the old recipe) was replaced with white?

    Thanks for being an inspiration

  31. jedxeeia on July 16, 2022 at 5:06 pm

    i used self raising flour as told to in the recipe but it seems to have risen quite a lot, whereas in the recipe pictures the cake looks nice and flat on the top. did i do something wrong or did you trim the top of the cake to be more flat?

    • Jane's Patisserie on July 25, 2022 at 11:47 am

      Hiya! Try baking lower and slower, and leave the cake to cool upside down! Hope this helps! x

  32. Alisha on May 30, 2022 at 9:29 am

    Hi Jane,
    I made this recipe and it tasted amazing, however I wanted to know what weightings to use if I was to bake it in an 8inch square tin, as I could use a smaller portion size for home! x

  33. christine on May 12, 2022 at 9:33 am

    Hi Jane,

    Tried this recipe yesterday and it tastes amazing but I feel like the sponge isn’t as soft as it should be. Do you think this is purely down to over baking or could it be my mixing? I used a spatula and a bowl rather than a mixer? X

    • Jane's Patisserie on May 17, 2022 at 1:46 pm

      Hiya! This could just be down to over baking! Hope this helps! x

    • Wilma on May 26, 2022 at 12:06 pm

      I’ve had a disaster with this. I used a 9 x 13 tin but it obviously wasn’t deep enough as a lot of the mixture ended up on the floor of the oven. Did I just not have a deep enough tin!!

  34. Madeleine Pike on April 27, 2022 at 7:43 pm

    Hi there

    Could I make a chocolate sponge instead? Remove vanilla and replace with an ounce or 2 of cocoa powder? Maybe some chocolate chips.

    Thank you

  35. Anjy on April 13, 2022 at 5:20 pm

    Hope you are well 🙂
    Hoping to make this tomorrow for my daughter’s 3rd birthday in a 9 inch round cake tin. What quantities would I need and how long should I cook it for in a fan oven?
    Of note – I’m going to try and split the batter into 6 and colour them and then port into the tube one on top of the other. Do you think that will work?
    Thanks so much – I REALLY APPRECIATE 🙂

  36. Al on April 12, 2022 at 7:09 am

    5 stars
    Probably the best sponge Ive made., thanks Jane for a perfect school cake bake!

  37. emma on April 2, 2022 at 4:09 pm

    5 stars
    absolutely gorgeous, so light and fluffy was a massive hit 🙂

  38. Danielle on March 24, 2022 at 4:18 pm

    If I replace the eggs for aquafaba would it be 3 tablespoons per egg measurement? I will also be using dairy free margarine.

  39. Lizzie on March 22, 2022 at 1:47 pm

    Hi can the school cake be frozen?
    Loving the recipe 🙂

    • Jane's Patisserie on March 23, 2022 at 12:00 pm

      Yes absolutely you can freeze this for up to 3 months! Enjoy! x

    • Magdalena on November 16, 2022 at 3:14 am

      If I’m using 8×12 inch tin do I need to change quantities slightly or just bake it for a bit longer (and how much longer roughly?)
      Thank you in advance!

  40. Jo on March 11, 2022 at 2:14 pm

    5 stars
    Absolutely love this recipe. Such an old time fave in this house! So easy to make and fun for little ones adding all the sprinkles!!!

  41. Phoebe Hayes on February 11, 2022 at 10:13 pm

    5 stars
    Hey Jane, what’s the best way to add the icing so it cuts neatly instead of running down the sides after being cut ?

    • Jane's Patisserie on February 16, 2022 at 9:06 am

      Hiya! Try adding slightly less water to your icing so it is slightly thicker and therefore hopefully won’t run. Enjoy! x

  42. Karen on February 7, 2022 at 3:50 pm

    Would the 9×12 tin work for this too with no adjustments?

    Thank you

  43. Jess on February 3, 2022 at 12:27 pm

    5 stars
    Made this with my little one this morning and we absolutely love it! so delicious- thanks for sharing the recipe!

  44. Niamh Cox on December 22, 2021 at 12:05 am

    Hi Jane,

    Can you use large eggs in this recipe? If so would that change the weight of the other ingredients in the cake.


    • Jane's Patisserie on December 23, 2021 at 11:39 am

      Hiya! Yes, use 6-7 Large eggs, everything else will stay the same. Enjoy! x

  45. lisa cook on November 15, 2021 at 12:45 pm

    Can this be frozen ok

  46. Allison Ferguson on November 14, 2021 at 8:10 pm

    Could I use a 10″ by 10″ tin without altering the ingredients? xx

  47. Natalie on November 1, 2021 at 5:42 pm

    I am wanting to use this recipe to make a Spongebob Cake for my daughter’s birthday. Can I make two cakes and stack them, or will it be too big and fall apart?

    • Laura on August 3, 2022 at 12:31 pm

      5 stars
      Just made this but halved the recipe (because I didn’t check if I had enough ingredients! Woops!) And baked for 20 minutes and it is honestly the BEST sponge I have ever baked. So soft and spongey, will definitely make again!

  48. Julie Jones on October 30, 2021 at 12:17 pm

    Hi Jane, congrats on the book, my colleagues got it for me and I’ve already made a few bakes from it, all yummy! I’ve just made the school tray bake and decorating it in a Halloween theme for the grandchildren . My daughter made it a while back and said it’s the best cake ever so I thought I’d have a go too. Yes, it’s fab!

  49. Lisa on October 29, 2021 at 8:57 am

    Could I put a food colouring into the mixture my grandchildren love this cake so was going to do a Halloween theme on top thanks

    • Jane's Patisserie on November 1, 2021 at 9:41 pm

      Yes you can! Just make sure to use good quality colours!

  50. Amanda Jayne on October 21, 2021 at 8:03 am

    5 stars
    This sounds amazing. How can I make it gluten free please. Itll be my first attempt of a GF cake. Thank you

  51. Veronica on October 18, 2021 at 3:24 pm

    5 stars
    Love this recipe! Could I use dairy free butter and the same ingredients for a dairy free version?

  52. Vicky on September 18, 2021 at 1:51 pm

    5 stars
    Amazing cake! Only made half what the recipe said (as we didn’t need it so big ) and cooker for less time and it Turned out perfect!

    • Helen on October 23, 2021 at 12:29 pm

      Made this cake for my family , they said it’s the
      Best evwr cake . I added a little butter to the
      Icing , WOW made a difference soooò yummy

  53. Shirin on September 15, 2021 at 9:10 am

    Hello! Love your recipes! I wash just wondering when we weigh eggs, is it better to be under or over the recommended amount. Because honestly, I can never get recommended amount, heheheh! Thank you 🙂

    • Jane's Patisserie on September 16, 2021 at 10:10 am

      When you weigh the eggs, you want them to be as close to the recommended amount as possible. So say the mixture its 250g, and your eggs weigh 260g, use that. Then, match the other ingredients to the weight! Ideally its not too far away from the recommended weight (even if its a little less, or a little more) x

    • Sam on September 30, 2021 at 2:45 pm

      Should eggs be weighed in the shell? 😬

    • Jane's Patisserie on October 1, 2021 at 3:39 pm

      Yes they should!

  54. Jo Fredericks on August 27, 2021 at 8:35 pm

    5 stars
    Just made this cake for the second time in a week, safe to say everyone in my family loves it! Children currently lingering while the icing sets haha! Perfect for school lunchboxes x

  55. Becky on August 25, 2021 at 11:41 am

    Hi Jane,
    I love all your recipes, thanks for sharing them with us. Once you have creamed together your butter and sugar and then added the rest of the ingredients, how long do you mix it for? I know the recipe says ‘well combined’ but I’m unsure what this means. I’m so worried about overmixing!

  56. Maria on August 25, 2021 at 8:53 am

    Hi Jane

    Congratulations on the book!

    If I wanted to make this a a loaf cake, do you think it would work?

    Love your recipes! Xxx

  57. Claire Cox on August 24, 2021 at 9:02 pm

    5 stars
    Love this recipe. So simple and satisfying. Family winner with this. Made relatively large cuts and still got about 16 pieces put of my square cake tin. My son loved helping put the sprinkles on. Just love your recipes.

    • Bettina on July 26, 2023 at 5:00 pm

      I always try to make sure mine is level before putting in the oven (tapping the tin and smoothing it over) but it always seems to come out higher one side! Any tips on how to fix this? It’s a bit of a pain when it comes to icing it.

  58. Penny Turner on August 23, 2021 at 7:47 am

    Hi my mum made this when I was little I’ve continued to do this for my children and grandchildren. She made it as it was a quick cheap cake to make when money was short .

  59. Zara on August 22, 2021 at 1:18 am

    Looks like a great recipe! Is there a good way to stop the coloured sprinkles from leaking their colour through the icing?! Thanks!

  60. mrs joan ryan on August 21, 2021 at 10:59 pm

    hi i just got your book i have not had time to sit down and give it a good look have gave it a quick flick truth is your school cake in the book thank you for reading this email youes faithfully joan ryan [Mrs ]

    • Lyndsey Campbell on August 23, 2021 at 4:18 pm

      Can this be frozen?

  61. Karen Hales on August 21, 2021 at 9:16 pm

    5 stars
    Can I ask why the school cake recipe asks for light soft brown sugar? I made this tray bake today, it is lovely but my sponge is definitely deeper in colour than the pictures you’ve shown no doubt because of the light brown sugar.

    • Jane's Patisserie on August 22, 2021 at 10:32 am

      Oops sorry was meant to be caster haha!

  62. Danielle on August 21, 2021 at 8:50 pm

    Perfect as always! I made this today and took your advice and weighed the eggs, good thing really as it took 10 eggs xx

  63. TERRYE HEATLEY on August 21, 2021 at 8:02 pm

    Can you provide dry measurements in cups for those of us without a kitchen scale?

  64. Angie on August 21, 2021 at 4:16 pm

    I’m going to ask a no doubt stupid question 😬

    If I set the oven to 160c fan should the thermometer read 180c or 160c?

    • Jane's Patisserie on August 22, 2021 at 10:33 am

      The thermometer should read the temperature that the oven should be x

  65. Julie White on August 21, 2021 at 2:09 pm

    I have tried this with 9 inch tin and less ingredients but wasnt cooked in 35 minutes

  66. Esh on August 21, 2021 at 10:46 am

    Think it will be okay if I just sprinkle choc chips on top of I don’t want the icing sugar?

    • Sarah-Jane on January 8, 2022 at 1:59 pm

      5 stars
      First time making this recipe, it’s absolutely amazing!!! Turned out perfectly, lovely light sponge 👌😋 Never have any issues with your recipes, always turn out sooo good!! XX

    • Amy on March 1, 2022 at 4:40 pm

      I’ve tried this recipe twice now and it isn’t cooking in the middle? Any tips on what I’m doing wrong?

    • Jane's Patisserie on March 6, 2022 at 1:33 pm

      I’d buy an oven thermometer and check its actually correct – sometimes oven temps can be out by a large amount which can affect cake mixes really badly! x

    • Debbiw on March 18, 2022 at 11:14 pm

      We did this today and used choc sprinkles as coukdnt find the normal ones. Still tastes lovely!

  67. Abby on August 21, 2021 at 9:40 am

    Hi Jane

    Iv noticed you’ve used light brown soft sugar for this recipe – interesting! What difference does that make to the cake as opposed to Caster Sugar? X

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