So today like me many of you have waved your little ones goodbye as they've gone back to school after 6 long months. I tried to home school and was partly successful but as soon as we hit the summer holidays my good intentions of keeping up with a few bits through the summer soon went out the window! Luckily Naomi loves to read and write so she was doing that by herself. While I was trying to do some costings the other day she asked me what I was doing and I replied, "a bit of maths" she said " you're an adult, why are you doing maths?!" she was horrified to learn that she'll be doing maths long after her carefree school days.
It's part of the routine in our house to look at the lunch menu for the next day so Naomi has an idea of what she can choose for lunch. Last night while looking at the menu I realised that they've got it so good. Chicken Tikka Masala, Lasagne, Roast Gammon, Burito's and Jacket potatoes, followed by fruity flapjacks and raspberry ripple ice cream. I pretty much remember pie, mash and tinned veg followed by some kind of sponge with tepid custard.
Now I am one of those who absolutely loved school pudding. I do love a syrup sponge or spotted Dick and Custard! However one of my absolute favourites that I still love today was vanilla sponge with water icing and if were lucky sprinkles. So whilst feeling a bit nostalgic I thought I'd share my recipe for this beloved school cake.
We made one of the traybakes during Lockdown for V.E. day, we used a Union Jack for decoration though, rather than sprinkles. it was just as delicious.
Vanilla Sponge Traybake Recipe
180g Self Raising Flour
3 Large Eggs
250g Icing sugar
(food colouring or sprinkles to decorate as you wish)
Preheat your oven to 180/fan 160/GM 4
Grease and line the base of your baking tin. Ideally 23cm x 33cm
Cream your butter and sugar in a bowl
Add your eggs one at a time making sure each egg is fully combined before adding the next.
Add the flour. Mix until combined but don't overmix.
Bake in your pre heated oven for 20 - 25mins or until a knife comes out clean. Remove from the oven and leave to cool.
Mix your Icing sugar with 1 tsp of water. continue to add 1/2 tsp of water until your icing is the consistency of a thick sauce.
Spread your icing over the top of sponge and leave to set.
Slice and enjoy (with custard if you want!)
Make sure your ingredients are room temperature before you begin.
Make sure the sponge is fully cooled before you add the icing.
If your icing goes too runny just add some more icing sugar.
For a little flavour add a tsp of Lemon juice instead of water to your icing sugar.