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!).
Servings: 12
Equipment
Ingredients
- 280 g Margarine at room temperature
- 280 g Caster Sugar (Superfine Sugar)
- 5 Free-range Eggs at room temperature
- 280 g Self-raising Flour
- 350 g Icing Sugar (Powdered Sugar)
- 3-4 tbsp Boiling Water
- Sprinkles [to decorate] optional
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!)
