School Cake Recipe
9 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 175 g Unsalted butter (Room temperature)
- 175 g Caster sugar
- 175 g Self-raising flour
- 3 Eggs (Medium, free-range)
- 75 ml Milk (Semi-skimmed or whole)
- 1 tsp Vanilla extract
- 150 g Icing sugar
- 6 tsp Water
- Sprinkles
Method
- Get prepared: Preheat the oven to 180β/350F fan 200β/400F or Gas Mark 6. Line a cake tin thatβs about 20x20 in size with baking paper.
- Make the cake batter: Mix all the cake batter ingredients together in a bowl until smooth (use an electric whisk if you have one). Spoon into the lined tin.
- Time to bake: Bake for 25-30 minutes until the top of the cake is evenly cooked and doesn't look wet in the middle.
- Cool down: Leave the cake to cool for 5-10 minutes, then carefully turn it out of the tin. Leave it to cool on a wire rack if you have one.
- Decorate: Make the icing by mixing the ingredients together until they form a thick smooth paste. When the cake is completely cooled, pour over and add sprinkles.