School Cake Traybake
10 people
00h 10
00h 35Take a walk down memory lane with this simple but oh so pretty traybake cake, sometimes named sprinkle cake. This recipe is sure to go down a treat with adults and children of all ages. Find out how to make school cake by following our simple steps below.
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
- Preheat oven to 180°C/fan 160°C/gas mark 4. Grease and line a Linear 30cm Rectangular Dish with some melted butter and baking parchment.
- Mix the flour, sugar, baking powder, eggs, milk and butter in a S12 mixing bowl until fully combined and smooth.
- 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.
- 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.
