1. Place flour, baking powder, caster sugar, butter and eggs in a large bowl.

2. Using an electric whisk, whisk together until thick, creamy and well combined then stir in the vanilla and the milk (this is to thin the mix slightly)

3. Grease and line a square baking tin (about 8 inch) and pour in the cake batter. Bake in an oven preheated to gas mark 4 for 25-30 mins until a skewer pressed into the middle comes out clean.

4. Once cooked, remove from the oven and allow to go completely cold. You can do this either in the tin which makes it easier to ice or you can remove but be aware the icing may drip down the side.

5. To make the icing whisk an egg white until frothy, add in the icing sugar a bit at a time, and whisk until stiff peaks.

6. Spread the icing over the sponge and sprinkle over hundreds and thousands (many shop bought ones aren't gluten free, you can order free from ones online or use sugar strands instead)

7. Allow the icing to set for about an hour then cut the cake into pieces.