Chocolate sponge cake with sprinkles recipe
Created by The Tesco Recipes team
Now here's a dessert that parents will love just as much as the kids! Reminiscent of the delightful puddings from school, and oh so easy to make, these simple bakes are a no-brainer. Top with chocolate custard and colourful sprinkles for an authentic, nostalgic sweet treat just like the old chocolate school cake recipe we all know and love.
See method- Serves 9
- 10 mins to prepare and 35 mins to cook and 5 mins to cool
- 414 calories / serving
- Freezable
- Vegetarian
Ingredients
- 180g soft spread
- 180g caster sugar
- 3 large eggs
- 180g self-raising flour
- 2½ tbsp cocoa powder
- 2 x 400g tins chocolate custard
- 2 tbsp colourful sprinkles
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Shop ingredientsEach serving contains
- Energy
- 1735kJ 414.0kcal
- Fat
- 18g
- Saturates
- 5g
- Sugars
- 36g
- Salt
- 0.6g
of the Reference intake
Carbohydrate 56.4gProtein 8.1gFibre 1.2g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a loose-bottomed, 20cm square cake tin. Put the spread and sugar in a bowl and mix with an electric whisk until light and fluffy. Add the eggs, whisking well between each addition. Sift over the flour and cocoa powder. Fold until just combined.
- Spoon into the tin and level the surface. Bake for 30-35 mins until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 5 mins, then carefully remove and cut into 9 squares. Serve warm with the custard, heated to pack instructions, and scatter with sprinkles.
- See more Baking recipes
Freezing and defrosting guidelines
Freeze sponge only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
