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Classic School Cake

A simple and sweet cake that brings back childhood memories, perfect for school lunches or for sharing with friends over coffee.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 225 g unsalted butter or margarine, softened
  • 225 g caster sugar
  • 4 large eggs Bring to room temperature before mixing
  • 2 tsp vanilla extract
  • 225 g self raising flour Can substitute with plain flour and add baking powder
  • 1 tsp baking powder
  • 3 tbsp milk
For the icing
  • 250 g icing sugar
  • 2 to 3 tbsp water or milk Adjust for desired consistency
  • to taste colourful sprinkles For decoration

Method
 

Preparation
  1. Preheat your oven to 180C (160C fan) / 350F.
  2. Line an 8 x 10 inch baking tin with baking paper.
  3. In a mixing bowl, beat the butter and sugar together until pale and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract.
  6. Sift in the self raising flour and baking powder, then fold it in gently.
  7. Add the milk and mix gently until smooth.
Baking
  1. Pour the batter into the prepared tin and spread it evenly.
  2. Bake for 25 to 30 minutes, or until golden brown and a skewer inserted in the centre comes out with a few moist crumbs.
  3. Remove from the oven and let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Icing
  1. Once the cake is fully cool, in a bowl, mix the icing sugar with 2 to 3 tbsp of water or milk until smooth.
  2. Spread the icing evenly over the top, letting it drip down the edges.
  3. Immediately sprinkle the colourful sprinkles over the icing before it sets.
  4. Let it firm up for about 20 minutes, then slice into squares and serve.

Notes

Keep in an airtight tin at room temperature for up to 3 days. If your kitchen is warm, store in the fridge. Can freeze unfrosted slices for a month.