Nostalgic old-school jam and vanilla tray cake smothered in icing and sprinkles, perfect for baker day and birthday parties.

Ingredients

• 120 g (½ cup) margarine
• 250 ml (1 cup) milk
• 5 ml (1 tsp) vanilla essence
• 4 eggs
• 375 ml (1½ cups) caster sugar
• 500 ml (2 cups) cake flour
• 20 ml (4 tsp) baking powder
• 125 ml (½ cup) Rhodes Quality Apricot Jam
• 500 ml (2 cups) icing sugar
• warm water
• sprinkles

Method

1. Place the milk, margarine, and vanilla essence in a small saucepan and bring to the heat.
2. In an electric beater, beat the eggs and caster sugar together until light, thick and creamy.
3. Sift together the cake flour and the baking powder.
4. Add the flour to the eggs in batches alternating with the warm milk.
5. Pour the batter into a baking tray lined with baking paper and spray with non-stick spray.
6. Bake in an oven preheated to 180℃ for 20 minutes or until well-risen, firm and golden.
7. Remove from the oven and cool for ten minutes.
8. Spread the Rhodes Quality Apricot Jam in a thick layer over the top of the tray cake.
9. Leave to cool.
10. Sift the icing sugar into a large bowl.
11. Add warm water, a small amount at a time, whisking until smooth and thick but spreadable.
12. Spread over the jam and add the sprinkles straight away.
13. Leave to set.
14. Cut into fingers and serve.

Servings

30 finger slices

Cooking Times

Prep Time: 15 minutes Cooking Times: 20 minutes