Classic School Cake Recipe: A Nostalgic UK Treat

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That classic traybake, served up and down the UK in school canteens, School Cake is a simple sponge topped with icing and sprinkles. A proper blast from the past! Here's how to make it.

What is School Cake?

School cake is, at its heart, a simple vanilla sponge cake baked in a large tray. Once baked, it's topped with a thin layer of white icing and finished with a generous scattering of multi-colored sprinkles. The beauty of school cake lies in its simplicity and comforting flavor – a sweet treat that evokes fond memories for many.

Why This Recipe Works

  • Simple ingredients: You probably have most of these in your pantry already.
  • Easy to make: This recipe is perfect for beginner bakers and kids.
  • Nostalgic flavor: It tastes just like the school cake you remember!

Ingredients

  • 225g (8 oz) softened butter or margarine
  • 225g (8 oz) caster sugar
  • 4 large eggs
  • 225g (8 oz) self-raising flour
  • 1 tsp baking powder
  • 2-3 tbsp milk
  • Icing sugar, for dusting
  • Sprinkles, to decorate

Instructions

  1. Preheat your oven: Preheat your oven to 180°C (350°F/ Gas Mark 4). Grease and line a rectangular baking tin (approximately 9x13 inches). This prevents the cake from sticking and makes it easy to remove.
  2. Cream butter and sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This is a crucial step as it incorporates air into the mixture, which helps create a light and airy cake.
  3. Beat in eggs: Gradually beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture starts to curdle, add a spoonful of flour.
  4. Sift dry ingredients: Sift together the self-raising flour and baking powder into the bowl. This ensures there are no lumps and helps the cake rise evenly.
  5. Fold gently: Gently fold the dry ingredients into the wet ingredients using a metal spoon or spatula. Be careful not to overmix, as this can result in a tough cake. Add milk until the batter is of a dropping consistency.
  6. Bake: Pour the batter into the prepared tin and spread evenly. Bake for 20-25 minutes, or until golden brown and a skewer inserted into the center comes out clean. Every oven is different, so keep an eye on it!
  7. Cool: Remove the cake from the oven and let it cool in the tin for a few minutes before transferring it to a wire rack to cool completely. Ensure the cake is completely cold before icing.
  8. Ice and decorate: Once the cake is cold, prepare the icing by mixing icing sugar with a little water until you achieve a smooth, spreadable consistency. Spread the icing evenly over the cake and immediately sprinkle with your favorite sprinkles.
  9. Slice and serve: Cut the cake into squares or rectangles and serve. Enjoy with a cup of tea or coffee for the ultimate nostalgic treat!

Tips for the Perfect School Cake

  • Use softened butter: Softened butter is crucial for creaming with the sugar. If you forget to take it out of the fridge in advance, you can soften it quickly by microwaving it for a few seconds.
  • Don't overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
  • Cool completely: Make sure the cake is completely cool before icing, otherwise the icing will melt.

Variations

  • Lemon School Cake: Add the zest of one lemon to the batter for a zesty twist.
  • Chocolate School Cake: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolatey version.

Enjoy Your Trip Down Memory Lane!

This classic school cake recipe is a delightful way to relive your childhood memories. Simple to make and utterly delicious, it's perfect for sharing with friends and family. So, grab your ingredients, preheat your oven, and get ready to bake a slice of nostalgia!