Rainbow Sponge (Sprinkles Cake)
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- Опубликовано: 15 сен 2024
- A request for an old School Dinner Pudding from the 1950's & 60's. originally called Rainbow Sponge in the UK but also know as Sprinkles Cake too.
Recipe:
200g Soft Margarine
200g White Sugar
200 Self raising Flour (if using plain flour see link below to making your own Self raising flour)
2 Teaspoons Baking Powder
4 Large Eggs
For the Topping
200g Icing sugar
2 Tablespoon Lemon juice or boiled water
Sprinkles also known as Hundreds & Thousands.
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That recipe especially the look of the finished cake reminded me of my grandma back when I was little
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
we always called them 100s and 1000s (I often think if my granny came back from the 60s the only thing she would be really impressed by is silicone spatulas :-) )
I'm sure she would Kelvin, I think they're wonderful. Thanks for watching
What a lovely everyday sponge cake, a goodie. Thanks, Mr Paul. I was brought up with 100s & 1000s and they’re still the same to me. So glad to see you getting back to the Mr Paul we know x
Thank you.
Thanks Mr. Paul for all you did
Mr Paul you are a wonderful person and always look forward to your recipes I love how it is all British recipes and many remind me of my childhood thank you so much .
Glad you like them and thank you for taking the time to comment.
A well remembered favourite of my childhood. Thank you for rekindling the memories Mr Paul. Pleased you are back ..I will definitely be making this for my grandchildren..thank again
Glad you enjoyed it and thanks for watching.
Hundreds and thousands for me too, age 77, grew up in the 50s and 60s and love the traditional old recipes.😊👍
Mine too! Thanks for taking the time to comment.
Yummy 😋
Thanks very much for your recipes their great & I'm getting lovely results many thanks keep up the good work
Looking forward to trying your Tom soup, done your milk bread delicious
Always enjoy your videos,thank you for this one, looks delicious.
It is lovely to see you back Mr. Paul.
Take care now. 🍰
Many thanks JUne x
What a lovely and simple sponge cake. Thank you, Mr. Paul
You are very welcome, thank you for watching.
Thanks Mr Paul i tried the recipe defnitely delicious thanks for sharing stay safe and keep well
Glad you enjoyed it Shana, thanks for taking the time to comment
I love all your recipes Mr. Paul :)) thank you for sharing it with us :)) love from Malaysia ❤️
Glad you like them Nadia, thanks for watching.
The 4 eggs seem to be missing from the ingredients list - but everyone will probably know you need eggs and the video shows them.
Lovely clear instructions as usual.
Thanks, Mr Paul.
Thanks for the info, I have now added the eggs to the ingredient list.
Wow! Another lovely recipe
Thank you for sharing Mr Paul im definitely trying this lovely cake tom
Hope you enjoy it, thanks for watching
It’s so nice to see you again as well.
😊 thank you Marie
Nice to see you getting so much better Mr. Paul. And that.sprinkle cake looks fantastic, I do remember having it at school too. Thanks for the video. ☺☺☺
Thank you Ray.
Thank you, Mr. Paul. The cake looks wonderful.
You are very welcome Courtney, thanks for watching.
You look so well Mr. Paul ❤️ this turned out perfect, thank you
Thank you kindly Caroline, hope you and your little friends are all OK. xx
A very happy Easter Sunday Paul, glad to see that you're well on the way back to 100% health, have a good one.
Thanks Oliver
Thank you for the video Mr Paul Nice to see you are better. Hope you have a lovely Easter. I'm going to make this for tonight's pudding.
Hope you enjoy it Belinda, thanks for watching
I am a new visitor and subscriber. Your calm sweet demeanor is enjoyable and nice as you show your recipes and techniques. I do have a question: Would you be willing to show us how to make clotted cream? We can't get the fresh article in the states so I would like to make my own. Thank you.
Welcome and thanks for subbing! Before you can make Clotted Cream you need to be able to obtain unpasteurized and unhomogenized milk. (Raw Milk) which I understand is illegal in most states in the US.
@@MrPaulsPantry Thank you for your fast reply. We can obtain it but it must come from a private dairy and bought directly from the dairy owner. I have done so in the past when trying to make clotted cream. My thought is that if someone marketed this product in the US they would become popular! America needs to know about this amazing substance. Cheers
Hi Mr Paul Happy Easter lovely to see you I do hope your neck is getting better .you made my mouth water I have always known them as 100 & 1000s it just a posh word Who eats the cakes you make I bet you have lots of people who love your baking. Take good care.Sandra x
Thanks so much for watching, my Spanish neighbours children have most of the things I make and if I manage to burn anything (YES, it happens even to me) my rescue dogs enjoy a little from time to time.
So pleased Mr Paul you sometimes burns things I thought it only happen me. Lucky dogs and of course your Spanish neighbours they all must love you. You are the kind of baker I like plain and homely none of this fancy stuff where you need that many ingredients. Keep safe covid is still around so you look after yourself as always it’s nice to see you . Look after your neck no more problems I hope . Sandra x
My local Pie, Mash and Liquor place does this cake but I've not tried it. I'm not sure if I remember this from being a kid or not to be honest. It's definitely a British thing though and that's good enough for me. Glad to see you looking better Mr Paul.
Thanks Sugar Puff
I don’t remember having this at school. What I used to love was an apple and ginger strudel type thing. I can’t find any recipes for this.
Great to see you back!
Thanks Doug.
Welcome back Mr Paul, see you no longer have your neck brace!
Hi Laura, unfortunately I do, I removed it just for the video and have been in agony all day since. Have an appointment with the fracture/Trauma clinic on Wednesday, See what they have to say.
I also know them as Hundreds and Thousands 😀
Hi Mr Paul. Good to see you without the medical bits and pieces. I remember this from junior school (mid 70s). Actually my least favourite dessert- I always found it sickly sweet - but you can't please everyone all the time 😃
Hope you're recovery goes to plan and welcome back
Hi Graham, Thanks for your comments, most of the sweetness is in the icing, so depending how much topping, the sweetness can be controlled. Also thanks for your very kind wishes, they're much appreciated.
I appreciate it , looks delicious .
It was, thank you for watching and taking the time to comment.
Wonderful ❤
Thank you! Cheers!
If you want a bouncier sponge, use duck eggs. You might need to adjust for the size of the yolks and the size of the eggs in general.
Thanks for this one Mr Paul! Definite Nostalgia Trip!
Would you consider showing us how to do a real-deal Battenberg at some point?
Thanks again for your lovely videos! Keep it up!
Thanks for your comment. The Battenberg is already on my to-do-list.
First, glad to see you’re on the mend, neck brace discarded!
Secondly, thanks for rekindling fond childhood memories. I was born in 1963 in the UK and enjoyed school lunches, though many children complained. Catering for large numbers might have been tricky but how lucky we were to enjoy fresh, real ingredients instead of processed food.
Cheese flan, rainbow sponge, jam roly poly, treacle sponge, jam sponge, spotted dick, other steamed suet puddings, Bakewell tart… reflected good housekeeping/budgeting and are so tasty.
Since moving to the US in 2006, I pine for the foods I enjoy. Thank you for sharing your knowledge, Mr. Paul. So greatly appreciated. 🙏
I will be going through the School Dinner Ladies cook book in the future. Thanks for watching.
@@MrPaulsPantry, I look forward to it 😋
Hi Mr Paul glad to see you are getting much better. Just one question as I will be using plain flour do I have to use 4 teaspoons of baking powder for this recipe plz? Also Easter just over I made the simmnel cake according to your recipe. I dont think anybody has seen this cake in my own state of melaka un Malaysia. It was such a hit. Tq for your ansewer.
Yes you do Dorothy. Thanks also for the feedback on the Simnel cake
Don’t forget Mary Berry was sponsored by Stork.
Can't see how much Marge u used hope it's 200g as mine is in the oven & iv used 200g Marge with the rest of your ingredients which u said sugar flour were 200 but u did not say weight of Marge keep up the good work many thanks
Could you share the school dinner cook book? I’d loved to see the recipes
No sorry John as the book doesn't belong to me. the book belongs to the family of the original School Dinner Cook their Mother, who kept a hand written copy of the recipes she made back in the 1950's and 60's. My agreement with the family was that I would only use the book as reference if the recipes that were requested from my viewers was actually in the book.
@@MrPaulsPantry thank you- that’s completely understandable. I hope we get to see more of these school dinner recipes 🙏 The cheese flan 🍮 went down a treat for our family dinner.
If you have a memories of something you enjoyed at school, let me know and I'll see what I can do.
hi paul tis tina from scarbrouogh uklove your cakebut thought you may not know not all margarines say can be used for bakeingsome say not suitable lookoing for would to what you make next by
The only one that's not suitable is the very soft spread margarine as it contains a lot of water which upsets the balance if the other ingredients.
I can't find how much margarine to use... Please can anyone help me. Thanks
The full recipe is underneath the video always 200g
200g :)
Margarine is nothing but solidified liquid plastic. Always has been and always will be.