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Vanilla traybake on a serving plate.
cookingwithmykids

Vanilla traybake (School cake)

This school cake is a favourite at school dinners here in the UK. A plain vanilla traybake sponge with lots of icing and sprinkles it's a simple bake kids will love.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 15 pieces
Course: Afternoon tea
Cuisine: British
Calories: 179
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g (1 cup) butter/margarine
  • 250 g (1 1/4 cup) caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 250 g (1 3/4 cup) self raising flour
  • 300 g (2 cups) icing sugar
  • hundreds and thousands

Equipment

  • measuring cups, digital scales, freestanding mixer, mixing bowl, measuring spoon, wire rack, hand held mixer, baking tin

Method
 

  1. 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
  1. Measure out the butter or margarine and caster sugar and put them in a large mixing bowl or free-standing mixer.
  2. 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
  1. 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
  1. Measure out the flour, then add it to your mixing bowl. Give it one final mix until it has just combined.
  2. If you're using plain flour instead of self raising flour add the baking powder at the same time.
Bake the school cake
  1. Pour the cake batter into your prepared baking tin. Give it a shake and a tap to help it settle flatly in the tin.
  2. 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.
  3. Remove your school cake from the oven and leave it to cool in the tin.
Decorate your school cake
  1. 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.
  2. 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.
  3. Once the icing has set, remove the cake from your baking tin, cut it into slices, serve and enjoy!

Notes

* 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.