School cake

Hands up if you remember this cake from school!

This cake gives me such nostalgia!
Even though school dinners could be questionable at times… I actually remember not being able to leave the table because I didn’t eat all of my mashed potato… It was quite possibly the worse mashed potato I’ve ever eaten, how do you even make mashed potato taste bad!?

Anyway, one thing that I always liked, as you can probably guess, was DESSERT! Everything from the chocolate bricks to the apple crumble. Dessert was always the best part.

My Great Auntie was actually a school dinner lady before my time. She was an amazing cook and I always loved going around her house to bake. We would make fairy cakes, jam tarts, marzipan cakes with a glace cherry on top, apple dumplings, and lots more. She taught me the basics of cooking, including how to make a great sponge cake.

This sponge is light and fluffy, topped with a simple icing and lots of sprinkles (you can’t forget the sprinkles!)

It’s super quick and easy to make with just a few ingredients, plus it tastes absolutely delicious, just how I remember it from school!

I hope you enjoy this old-fashioned school cake as much as I do.

If you’re looking for another delicious and easy cake, you’ve got to try this Lemon Drizzle Loaf Cake!

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School cake - Old fashioned school cake

School Cake

Traditional fluffy sponge cake, topped with icing and sprinkles, just like you used to have a school! Oh the nostalgia
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: cake, school cake, sprinkle cake, traditional
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 16 slices
Calories: 285kcal

Ingredients

For the sponge:

  • 225 g margarine room temp
  • 225 g caster sugar
  • 4 large eggs room temp
  • 225 g self-raising flour

For the icing:

  • 250 g icing sugar sifted
  • 3 tbsp boiling water
  • Sprinkles

Instructions

For the cake

  • Preheat the oven to 180C/160C (fan) and line an 8x10" baking tin with non-stick baking paper
  • In a large mixing bowl, using an electric whisk, beat the margarine and caster sugar until light and fluffy
  • Whisk in the self-raising flour and eggs until just combined
  • Scoop the batter into your prepared tin and smooth it out evenly
  • Bake in the oven for 40-50 minutes or until the top is lightly golden and a toothpick inserted into the middle comes out clean. Let the cake cool fully before making the icing

For the icing

  • In a small/medium mixing bowl, mix together the sifted icing sugar and boiling water until thick and smooth. If it's too runny, add more icing sugar
  • Pour the icing over the cake and smooth it out evenly
  • Top with sprinkles and let it set at room temperature before serving. Enjoy!

Notes

  • Store in an airtight container at room temperature for up to 4 days
  • If you want to change the colour of the icing, add a dash of food colouring once you reach your desired consistency
  • Feel free to add a teaspoon of vanilla extract to the cake or to the icing for a more vanilla-y taste

Nutrition

Calories: 285kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 151mg | Potassium: 38mg | Fiber: 1g | Sugar: 29g | Vitamin A: 571IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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