Juliet Sear served up school dinner sponge cake and custard on today’s episode of This Morning.

The ingredients are: 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 and 90ml semi skimmed milk (you could use full fat too).

For the icing: 450g icing sugar , Approx 80ml water , 1 tsp vanilla extract and Lots of sprinkles!

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.