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Traybake Sponge Cake with Cream Cheese Frosting
Traybake Sponge Cake with Cream Cheese Frosting and blue, red and white sprinkles for a patriotic touch, a fantastic cake if you are looking for 4th July dessert ideas for a crowd. Both the sponge and the cream cheese frosting have a delicate vanilla flavour, and are ridiculously easy to make with a handful of ingredients.
Prep Time
20 mins
Cook Time
20 mins
Cooling Time
2 hrs
Total Time
2 hrs 45 mins
Servings: 20 slices
Calories: 257 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the sponge
- 225 g self-raising flour ( 2 cups)
- 225 g butter, soft (1 cup)
- 4 large eggs
- 200 g granulated sugar ( 1 cup)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
For the vanilla cream cheese frosting
- 55 g butter, soft ( ¼ cup)
- 100 g icing sugar ( 1 ½ cup)
- 200 g cream cheese ( 1 ⅔ cup)
- 1 teaspoon vanilla extract
Other ingredients
- ¼ cup blue, red and white sprinkles for decorating
Instructions
- To make the sponge, preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Add the butter and sugar to a large mixing bowl, and use a hand mixer to beat them well until creamy.
- Crack the eggs in one by one, mixing well after every addition.
- Sift in the flour, add the baking powder and vanilla extract and use a spatula to mix well to incorporate all the ingredients.
- Line a rectangle baking tray with non-stick paper and spread the batter evenly.
- Bake for 25 minutes until golden and a skewer inserted in the middle comes out clean.
- Remove the sponge from the oven and leave it to cool down completely.
- To make the buttercream frosting, add all the ingredients to a blender and blitz to a smooth texture.
- To decorate the cake, spread the frosting over the cooled cake and add sprinkles over.
- Cut the cake into squares and enjoy!
Cup of Yum
Notes
- My vanilla sponge cake is a failproof recipe, and you get a beautifully risen, moist and flavourful sponge every single time! Make sure the butter has the right texture, which means it is soft, but not melted, and it can be beaten easily to a smooth texture.
- With the frosting, I find that if I don't sift the icing sugar well before adding it to the blender with the rest of the ingredients, more often than not it's pretty lumpy, which can really ruin a good frosting. You must, must sift the sugar please!
- Another thing that could ruin the cake is adding the buttercream frosting to a still warm sponge - that's a big no no, the frosting will melt and make a right mess! Do make sure the sponge is completely cooled!
Nutrition Information
Calories
257kcal
(13%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
73mg
(24%)
Sodium
135mg
(6%)
Potassium
61mg
(2%)
Fiber
0.3g
(1%)
Sugar
17g
(34%)
Vitamin A
532IU
(11%)
Calcium
29mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 257
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 73mg | 24% |
| Sodium | 135mg | 6% |
| Potassium | 61mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 17g | 34% |
| Vitamin A | 532IU | 11% |
| Calcium | 29mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.