Retro School Cake

Servings :

Total Time:

20 slices

55 minutes


plain flour sugar baking powder bicarbonate of soda salt omit if you are using margarine butter or margarine eggs milk vanilla extract or vanilla paste For the icing & decoration icing sugar (powdered sugar) preferably sifted water, as needed to thin the icing vanilla extract hundreds and thousands sprinkles

Step 1

Put the flour, sugar, baking powder, soda and salt in a large mixing bowl. If you can be bothered then sift everything into the bowl to aerate the dry ingredients. Mix together with a balloon whisk to combine. Add the eggs, milk, vanilla extract and butter or margarine (room temperature please!).

Step 2

Start beating at lowest speed setting until the ingredients start to come together. I used my KitchenAid hand mixer but you can also use a stand mixer fitted with the paddle attachment.

Step 3

Gradually increase the speed to maximum and beat until the batter is completely smooth – about 30 seconds to one minute. Scrape the bottom and sides of the bowl with a spatula halfway through.

Step 4

Transfer to a 9×13 rectangular baking tray (I love my Wilton traybake tin) lined with paper and level using a spatula. Bake for 45-50 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean – if not cook for a further 5 minutes.

Step 5

Leave the cake to cool completely on a wire rack before adding the glaze. If the cake is just cool as opposed to cold the icing will simply slide off!

Step 6

Mix the icing sugar with just enough water to make a thick pourable glaze. Drizzle over the cake, letting it drip down the sides (you might want to do this over a large roasting tin to catch any excess glaze).

Step 7

Add sprinkles and leave the glaze to set slightly before slicing and sharing. You can serve with a little warm custard (I used tinned custard) for an extra slice of nostalgia!

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