Classic School Cake Recipe: A Nostalgic UK Treat

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Remember those delightful, iced sponge cakes from school? This classic School Cake Recipe brings that nostalgic taste straight to your kitchen. Simple, comforting, and utterly delicious, it's a perfect treat for all ages.

What is School Cake?

School cake, a staple in UK school cafeterias, is a simple vanilla sponge cake topped with white icing and colourful sprinkles. Its light texture and sweet flavour make it a beloved childhood memory for many.

Why This Recipe Works

This recipe captures the essence of the traditional school cake with easy-to-find ingredients and straightforward instructions. It's perfect for beginner bakers and seasoned pros alike.

Key Features:

  • Simple Ingredients: Uses basic pantry staples.
  • Easy to Follow: Clear, step-by-step instructions.
  • Nostalgic Taste: Recreates the authentic school cake flavour.

Ingredients You'll Need

  • 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
  • 4 tbsp milk
  • For the Icing:
    • 250g (9 oz) icing sugar
    • 3-4 tbsp water
    • Sprinkles, for decoration

Step-by-Step Instructions

  1. Preheat the Oven: Preheat your oven to 180°C (350°F/ Gas Mark 4). Grease and line a rectangular baking tin (approximately 9x13 inches).
  2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
  3. Beat in Eggs: Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. If the mixture curdles, add a spoonful of flour.
  4. Sift Dry Ingredients: Sift together the self-raising flour and baking powder. Gently fold this into the wet ingredients, alternating with the milk, until just combined. Be careful not to overmix.
  5. Pour into Tin: Pour the batter into the prepared baking tin and spread evenly.
  6. Bake: Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. If it starts to brown too quickly, cover loosely with foil.
  7. Cool: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
  8. Make the Icing: In a bowl, gradually add water to the icing sugar, mixing until you achieve a smooth, spreadable consistency.
  9. Ice and Decorate: Once the cake is completely cool, spread the icing evenly over the top. Immediately sprinkle with your favorite colourful sprinkles before the icing sets.
  10. Slice and Serve: Cut the cake into squares and serve. Enjoy!

Tips for the Perfect School Cake

  • Softened Butter: Make sure your butter is properly softened to ensure a smooth, creamy batter.
  • Don't Overmix: Overmixing can result in a tough cake. Mix until just combined.
  • Cool Completely: Ensure the cake is completely cool before icing to prevent the icing from melting.
  • Get Creative with Sprinkles: Use a variety of colourful sprinkles to make your cake extra fun and appealing.

Variations

  • Lemon Zest: Add lemon zest to the batter for a citrusy twist.
  • Almond Extract: A drop of almond extract can enhance the flavour.
  • Jam Filling: Add a layer of jam between the cake and the icing.

Serving Suggestions

School cake is perfect with a cup of tea or coffee. It’s also a great addition to lunchboxes or as a simple dessert after dinner.

Call to Action

Ready to relive your school days? Try this classic School Cake Recipe and bring a bit of nostalgia to your table today! Share your creations using #SchoolCakeRecipe on social media – we’d love to see them!

Enjoy baking this timeless treat!