Macmillan Coffee Morning: Old School Sprinkle Cake

We know what you’re thinking: "Why are the Sussex Property Experts sharing cake recipes?" While we’re experts in Sussex property, it turns out we have other talents in our team too. Dimple Lathia, our Residential Sales Administrator based in the Brighton and Hove office, is also an extraordinary baker, running her own business, Dimple's Bakery. When she’s not touring homes, she’s busy creating delicious treats, so when we wanted to support the upcoming Macmillan Coffee Morning, we knew Dimple was the perfect person to turn to! 

The Macmillan Coffee Morning is an annual event that brings people together to raise funds for Macmillan Cancer Support, helping ensure no one faces cancer alone. As a business with a strong charitable focus, Oakley is committed to supporting causes that make a difference in our community. We believe in giving back where we can, and Macmillan's vital work resonates with our values. By hosting our own Coffee Morning, we aim to contribute to the incredible efforts that provide essential care, support, and advice to those affected by cancer. If you happen to be in Shoreham on Friday, 27th September, please don't hesitate to pop into our Shoreham Property Hub for some cake, coffee, and charity!

If you're looking to bake this Coffee Morning, Dimple's Old School Sprinkle Cake is a simple and effective recipe for even the most domestically-challenged chef! If you bake Dimple's recipe, please share on your social media channels and don't forget to tag us!

Old School Sprinkle Cake

Ingredients:

Cake

• 225g baking spread
• 225g caster sugar
• 4 eggs
• 225g self-raising flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon of milk

Icing

• 200g-400g icing sugar
• 2-4 tablespoons milk
• Rainbow sprinkles
  
  

Instructions:

1. Preheat your oven to 140ºC Fan and line a 7x7 square tin with baking paper.
2. Beat together your baking spread and caster sugar until combined, creating a light and fluffy texture.
3. Add in the eggs one by one, beating in gently with a whisk.
4. Sieve the self-raising flour and baking powder into the mix and fold with a spoon.
5. Lastly add the vanilla extract and milk and give it one more mix.
6. Pour the mixture into your tin and bake in the oven for 45-55 minutes until golden brown and the sponge springs up when pressing down.
7. Once the cake has cooled, we can make the icing. Add your icing sugar and milk in a bowl and mix until a thick icing paste is made (add the milk a little at a time to get desired consistency).
8. Carefully spread over the cake evenly.
9. Sprinkle over your favourite rainbow sprinkles.
10. Leave the icing to set for an hour and enjoy!