School Cake Traybake

00h 10
00h 35

Take a walk down memory lane with this simple but oh so pretty traybake. This recipe is sure to go down a treat with adults and children of all ages.

Ingredients and Method

Ingredients

  • For the cake:
  • 225g unsalted butter, softened
  • 225g caster sugar
  • 275g self-raising flour
  • 1 tsp baking powder
  • 4 large eggs
  • 4 tbsp milk
  • 1 tsp vanilla extract
  • For the icing:
  • 300g icing sugar
  • 3 tbsp hot water
  • 2 tbsp rainbow sprinkles
  • Handful of marshmallows and freeze dried raspberries

Method

  1. Preheat oven to 180°C/fan 160°C/gas mark 4. Grease and line a Linear 30cm Rectangular Dish with some melted butter and parchment paper.
  2. Mix the flour, sugar, baking powder, eggs, milk and butter in a S12 mixing bowl until fully combined and smooth.
  3. Pour the mixture into your baking dish and place in the oven to bake for 30 – 35 minutes. To check the sponge is fully baked, pierce a clean skewer in the middle and if it comes out clean it’s done! Then, remove from the oven and leave aside to cool completely.
  4. For the icing, mix the icing sugar and water together until it forms a smooth paste. Spread the paste over the cake and finish off with sprinkles, marshmallows and freeze dried raspberries.

Products you will need