School cake
This school cake is a favourite at school dinners here in the UK. A plain sponge with lots of icing and sprinkles it’s a simple bake kids will love.
School cake is so called because it was typically served as a dessert with school dinners, often served with some pink custard.
While I remember this from school lunches many years ago, schools today might not serve sweet desserts or puddings like these so much any more but it’s still a popular bake with children. Even if your kids don’t get served this in school any more, they’re sure to love baking and eating it!
This recipe for school cake is really just a simple sponge traybake topped with icing and, of course, plenty or hundreds and thousands or sprinkles.
How can kids help make this school cake?
This is a great bake for kids – it’s really easy with everything just getting mixed together in own bowl.
As with most bakes, kids can practice measuring out the ingredients, and mixing them all together. And if your children like cracking eggs there are also lots of chances for them to practice.
Finally, this traybake has the simplest decoration meaning your children can enjoy taking this task on. Mixing and adding the icing is something even very young children can do as is adding the hundreds and thousands, particularly in this case as more is more!
How do you store the school cake?
You can keep the school cake in an airtight container for a few days.
Can you freeze the school cake?
Yes. If your wrap each slice individually in cling film or greaseproof / baking paper and then put them in a freezer bag, you can then freeze the pieces for a month or two. When you want to eat it, simply leave it to thaw fully at room temperature.
Useful equipment
You might need the following baking tools/gadgets to make this school cake:
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
Baking tin
Wire rack
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Ingredients
225g (1 cup) butter/margarine
225g (1 1/8 cup) caster sugar
4 eggs
1 tsp vanilla extract
225g (1 3/4 cup) self raising flour
200g (1 2/3) icing sugar
hundreds and thousands/sprinkles
* If you don’t have self-raising flour, use 1 3/4 cups of all-purpose or plain flour plus 2 tsp of baking powder.
How to make a retro school cake
Preheat your oven to 180C / 160C Fan / 350F and grease and line a 23×30 cm / 9×11 inch baking tin with greaseproof or baking paper.
Cream the butter and sugar together
Start by getting your kids to measure out the butter or margarine and caster sugar and put them in a large mixing bowl or free-standing mixer.
Using the k-paddle of your mixer, a hand held mixer or wooden spoons, beat the butter and sugar together until they are light and fluffy.
If you need to, use a spatula to scrape down the sides of your bowl.
Add the eggs and vanilla
One at a time crack the eggs into a small bowl (just in case any shell goes in), and then get your kids to add that to your mixing bowl. Mix it in, then repeat with the other eggs.
Get your kids to help you measure out the vanilla extract. You can hold the measuring spoon while your child pours in the vanilla or vice versa.
Add the flour
Get your kids to measure out the flour, then add it to your mixing bowl. Give it one final mix until it has just combined.
If you’re using plain flour instead of self raising flour add the baking powder at the same time.
Give it one final mix until it is well combined.
Bake the school cake
Get your kids to help pour the cake batter into your prepared baking tin. Give it a shake and a tap to help it settle flatly in the tin.
Bake it for 35 – 45 minutes. It’s ready when it has risen, turned a nice golden brown colour and if you insert a sharp knife or metal skewer in the middle it should come out clean.
Remove your school cake from the oven and leave it to cool in the tin.
Decorate your school cake
Measure out the icing sugar into a small bowl. Add 2 table spoons of warm water and mix it together. If you need to, add a tiny bit more water. You want it to be quite thick, but runny enough to spread but not so much that it will run straight off the edges of your cake.
Pour the icing over your cake and spread it out with a palatte knife, spatula or the back of a spoon.
Get your kids to add the sprinkles to the top of the icing before it dries. There’s no such thing as less is more in this cake – more is definitely more when it comes it comes to sprinkles in a school cake!
Once the icing has set, remove the cake from your baking tin, cut it into slices, serve and enjoy!
School cake
Equipment
- measuring cups, digital scales, freestanding mixer, mixing bowl, measuring spoon, wire rack, hand held mixer, baking tin
Ingredients
- 225 g (1 cup) butter/margarine
- 225 g (1 1/8 cup) caster sugar
- 4 eggs
- 1 tsp vanilla extract
- 225 g (1 3/4 cup) self raising flour
- 200 g (1 2/3 cup) icing sugar
- hundreds and thousands
Instructions
- Preheat your oven to 180C / 160C Fan / and grease and line a 23 x 30 cm / 9 x 11 inch baking tin.
Cream the butter and sugar together
- Measure out the butter or margarine and caster sugar and put them in a large mixing bowl or free-standing mixer.
- Using the k-paddle of your mixer, a hand held mixer or wooden spoons, beat the butter and sugar together until they are light and fluffy.
Add the eggs and vanilla
- One at a time crack the eggs into a small bowl (just in case any shell goes in), and then add them to your mixing bowl. Mix it in, then repeat with the other eggs. Measure out the vanilla extract.
Add the flour
- Measure out the flour, then add it to your mixing bowl. Give it one final mix until it has just combined.
- If you're using plain flour instead of self raising flour add the baking powder at the same time.
Bake the school cake
- Pour the cake batter into your prepared baking tin. Give it a shake and a tap to help it settle flatly in the tin.
- Bake it for 35 – 45 minutes. It's ready when it has risen, turned a nice golden brown colour and if you insert a sharp knife or metal skewer in the middle it should come out clean.
- Remove your school cake from the oven and leave it to cool in the tin.
Decorate your school cake
- Measure out the icing sugar into a small bowl. Add 2 table spoons of warm water and mix it together. If you need to, add a tiny bit more water. You want it to be quite thick, but runny enough to spread but not so much that it will run straight off the edges of your cake.
- Pour the icing over your cake and spread it out with a palatte knife, spatula or the back of a spoon. Add the sprinkles to the top of the icing before it dries.
- Once the icing has set, remove the cake from your baking tin, cut it into slices, serve and enjoy!
Notes
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