Hello lovelies,
We as brits can all collectively agree that if there’s one thing about primary school dinners that we remember, it’s the excitement of what pudding was to be served for afters.
From cornflake tart, to rich chocolate cake and custard, the primary school dinners were the highlight of our days.
And one desert that is ingrained into my soul is definitely the ‘school cake’.
It may only be a simple vanilla sponge recipe that’s topped with royal icing and some sprinkles but there was just something about it that made it utterly delicious. Don’t you agree?
That being said, I haven’t had it for years now, not since I left primary school at age 11 and I’m now 26. So, when I’d seen the old school cake had resurfaced and has been doing the rounds, I of course had to get involved and re-ignite my love for it all over again.
And that’s exactly what I did!
So, if you’d like to recreate the school cake recipe and remember the good old days, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert / Sweet Treat
Servings: 12 Slices
Prep Time: 10 Minutes
Bake Time: 45-50 Minutes
Decorating Time: 10 Minutes
Overall Time: 1+ Hour
Ingredients You Need For The Vanilla Sponge:
- 400g Of Unsalted Butter
- 400g Of Caster Sugar
- 8 Medium Eggs
- 3tsp Of Vanilla Bean Paste / Extract
- 400g Of Self-Raising Flour
- 2tsp Of Baking Powder
Ingredients You Need To Decorate:
- 500g Of Icing Sugar
- 2-3tbsp Of Water
- Rainbow Sprinkles
How To Make The Vanilla Sponge:
- Firstly, gather together your equipment and ingredients, line a 9×13 traybake tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, beat together the 400g of unsalted butter and 400g of caster sugar until light and fluffy.
- Next, one at a time, beating well between each addition, mix in the 8 medium eggs and 3tsp of vanilla extract until combined.
- Now, add the 400g of self-raising flour and 2tsp of baking powder and mix together until combined.
- Pour the cake batter into the pre-lined baking tin and spread out evenly.
- Place the baking tin into the oven and bake for 45-50 minutes, until a skewer inserted into the centre comes out clean.
- Once baked, remove from the oven and allow to cool fully in the tin.
How To Decorate:
- When the cake has fully cooled, it’s time to decorate.
- In a large bowl, add 500g of icing sugar and gradually add the water, mixing well each time until a thick icing paste is made.
- Carefully spread the icing over the top of the cake until the cake is covered completely and evenly.
- Sprinkle the rainbow sprinkles over the top of the icing.
- Finally, allow one hour for the icing to set before slicing and serving.
That’s your School Cake prepared, baked, and decorated, ready for you to enjoy!
Notes
- Once made, this cake should last between 3-4 days in an airtight container at room temperature.
- I used this baking tin: https://amzn.eu/d/5wzrwp9
- I used these rainbow sprinkles: https://thevanillavalley.co.uk/bake-stable-rainbow-strand-sprinkles-30g/?
This is such a simple recipe but that’s what makes it so great! It’s beginner friendly and the end result is guaranteed to be scrumptious.
If you were to pair this with pink custard, you’ll be transported right back to the days when life was simpler and when all we had to worry about was wether that lunch time was the time you’d be getting school cake for desert or not! Oh how those were the days haha.
Let me know in the comments below if you make this school cake yourself and if you did, what your thoughts are on it? Is this a desert you had at your school? Was it one of your favourites too?
Sending you all tons of love & hugs as always,
Elle xo
