This Morning: Juliet Sear shows how to bake a flourless cake

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Sometimes the simplest recipes are the tastiest, and that’s exactly why we all love the vanilla sponge cake that was served in the canteen at primary school. The school dinner trend has come back into the limelight, with bored Britons baking the throwback treat throughout lockdown. reveals how to make the school dinner cake, according to Juliet Sear’s recipe that she showcased on This Morning.

How to make the nostalgic sprinkle cake

For the sponge cake

  • 175g softened unsalted butter
  • 175g caster sugar
  • 1 tsp vanilla bean paste or extract
  • 3 large eggs
  • 200g self-raising flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 90ml semi-skimmed milk (you could use full fat too)

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For the icing

  • 450g icing sugar
  • Approx 80ml water
  • 1 tsp vanilla extract
  • Lots of sprinkles!


Step one

Preheat the oven to 170 fan and then grease and line a deep 20 by 30cm cake tin.

Step two

For the sponge cake, whip the butter, sugar and vanilla at a high speed for a few minutes until very pale, creamy and fluffy.

You can do this in a mixer or by hand with a whisk.

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Step three

Beat in the egg a bit at a time, incorporating together really well

Step four

Dry whisk or sieve the flour, salt and baking powder together in another bowl

Add to the mix in increments of three, just incorporating each time, and then loosen with the milk

Step five

Pour into the tin and level off with a spatula. Bake for about 25 mins or until cooked through, risen and spongy

Step six

Leave in the tin for five minutes and then turn out onto a wire rack to cool completely

Step seven

For the icing: mix the icing sugar with approx 80ml water until you get it to a pouring consistency and then add the vanilla extract and lots of sprinkles

Step eight

Spoon the icing over the sponge cake and leave to set before slicing and serving with custard.

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