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5 from 3 votes

School Cake

Servings: 12
Author: Baking with Granny


  • 280 g Margarine (at room temperature)
  • 280 g Caster Sugar
  • 5 Free-range Eggs (at room temperature)
  • 280 g Self-raising Flour
  • 300 g Icing Sugar
  • Few teaspoons of boiling water
  • Sprinkles to decorate (optional)


  • Pre-heat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and a 9"x12" 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 50-60 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.