
Everyone’s favourite! Do you have it with custard, ice cream or just on its own?

INGREDIENTS
- Margarine
- Caster Sugar
- 4 Eggs
- Self Raising Flour
- Icing Sugar
- Sugar Strand Sprinkles
The amount of margarine, caster sugar and SR flour you need will depend on the weight of your eggs. Weigh the eggs (in their shell) and use this amount of margarine, caster sugar and SR flour in the mix.
METHOD
1. Preheat your oven to Gas 4 or equivalent.
2. Weigh your eggs (in their shell) then measure out your margarine, caster sugar and flour.
3. Cream your margarine and caster sugar together. The longer you do this step, the lighter your sponge. I leave it mixing for about 5 mins. It’ll go almost white and really airy.

4. Add your flour and eggs.

5. Fold together until completely combined but don’t over mix.
6. Empty the mixture in to a lined baking tin.

7. Bake for 25-30 mins or until golden brown and pulling away from the edge.
8. Remove from the tin and leave to cool on a cooling rack.

9. Once cooled, make your water icing. Spread the water icing on to the cooled sponge.

10. Add your sprinkles (the more the merrier!)

11. Allow a few minutes for the icing to set then tuck in and enjoy!



































































