“Things that will match the spring, you understand . . . little jelly tarts and lady fingers, and drop cookies frosted with pink and yellow icing, and buttercup cake” Anne of Green Gables, L. M. Montgomery

Recipe from Waitrose.

Very light and moist, so easy to make and perfect for letting the little ones’ decorate at the end, this is a lovely recipe to have at hand on a summery day. Ideal for children’s parties and taking along to summer fetes.

We chose not to, but as they suggest, you could turn this into a confetti cake by adding hundreds and thousands to the cake batter just before tipping into the tin.

WHAT YOU’LL NEED

Equipment:

• 33cm x 22cm cake tin
• cake tin liner (if you don’t have the right size, cut a sheet of greaseproof paper to size and line the bottom)
• electric stand mixer

Makes: 20 slices

INGREDIENTS

For the chiffon sponge:

• 225g unsalted butter, softened plus extra for greasing 
• 225g golden caster sugar (white caster sugar will do)
• 1 tsp Vanilla Extract
• 3 large eggs 
• 250g self-raising flour 
• 1 tsp baking powder 
• ½ tsp fine salt 
• 5 tbsp (75ml) whole milk

For the icing:

• 225g icing sugar
• ½ tsp Vanilla Extract 
• 2-2½ tbsp whole milk 
• 1 tbsp Cooks’ Ingredients 100s & 1000s

METHOD

Making the sponge:

1. Preheat the oven to 180˚C, gas mark 4; grease a 33cm x 22cm cake tin. Cut a long strip of baking parchment the width of the tin and use to line the base and the shorter ends with plenty of overhang. 
2. In a large mixing bowl, use electric beaters to cream together the butter and sugar for 3-5 minutes until light and fluffy.
3. Add the vanilla and eggs, beating well.
4. Gently fold in the flour, baking powder and salt until just combined. Stir in the milk until combined.
5. Pour batter into the cake tin and level out. Bake for 25 minutes until golden and risen. Set aside to cool in the tin. 
6. Once cool, use the overhang to lift the cooled caked from the tin.

Making the icing:

1. Sift the icing sugar into a mixing bowl and make a well in the centre.
2. Add the vanilla and 2 tbsp milk into the well, gradually drawing the sugar into the liquid until you have a smooth icing. Check the consistency, adding more milk a drop at a time until you can drizzle it over the cake and spread out evenly with the back of a spoon.

Decorating:

1. Sprinkle with the 100s & 1000s and allow to set for at least 5 minutes. Slice into squares when ready to serve.
2. Wrap a few slices in brown paper with some tape, and leave on the doorstep for a favourite neighbour to come home to – I guarantee it’ll brighten up their day.