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School Cake recipe by Baking with Granny. Sponge cake with white icing and rainbow sprinkles.
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4.98 from 48 votes

School Cake

The original School Cake - a simple sponge cake, topped with a thick layer of white icing and a generous amount of rainbow sprinkles. Best served with custard (pink or otherwise!).
Prep Time20 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: British, Scottish
Keyword: Cake
Servings: 12

Ingredients

Instructions

  • Pre-heat your oven to 180°c (160°c for fan assisted oven, Gas Mark 4 or 350°F) and a 9x12 inch baking tin with greaseproof paper. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy.
  • Add the eggs one at time, ensuring each is mixed through before adding the next.
  • Sift in the flour and gently fold to create a batter.
  • Transfer the batter to your pre-lined tin and bake in your pre-heated oven for 30-40 minutes until risen, golden and a skewer inserted comes out clean.
  • Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  • Once your cake has cooled completely; in a bowl, mix the icing sugar with a few teaspoons of boiling water, adding a little water at time until you have a thick pouring consistency. Pour the icing onto your cake, using a spoon to guide it to the edges. Finish with some rainbow sprinkles.

Video

Notes

  • Storage: Store your old School Cake in an airtight container at room temperature. It’ll keep well for up to 4 days, if it lasts that long!
  • Freezing: You can freeze the sponge before adding the icing and sprinkles. Wrap it tightly in cling film and foil, and freeze for up to 3 months. Defrost at room temperature, then finish with jam and coconut before serving.
  • Serving: For full school dinner nostalgia, serve with a drizzle of custard (pink or otherwise!)
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