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 mins
Cook Time40 minutes mins
Course: Dessert
Cuisine: British, Scottish
Keyword: Cake
Servings: 12
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.
- 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!)