This cake is often referred to as School Dinner Cake though it was generally made as a pudding at school and served with custard. This version is the same but using festive sprinkles for a Christmas Version.
It is a nostalgic bake for people of a certain age and has made a revival over the last few month so I thought I needed to feature my version on my blog. It’s a quick and easy bake to make with kids and they will also enjoy a square on its own or with custard after dinner.
It is essentially a vanilla traybake covered in thick white icing and generous amounts of sprinkles - what is not to like!
Preheat oven and line a 10.5 x 8 inch (27 x 21cm) cake tin with baking parchment.
Put the Stork, caster sugar, SR flour, eggs and vanilla into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.
Pour the mixture into the prepared tin.
Bake for 25-30 minutes or until a cake tester comes out clean.
While the cake is cooling make the icing. Sieve the icing sugar into a bowl and add water gradually until the icing is a dripping consistency.
Pour the icing over the cake and let it drip slightly over the sides.
Then add the sprinkles!!!!
Leave to set before cutting into squares.
Ingredients:
250g Stork Margarine
250g Caster Sugar
250g Self Raising Flour
4 Large eggs
1tsp Vanilla bean paste or extract
200g Icing Sugar
Cold Water
Multi coloured festive sprinkles
Method:
Preheat oven to 180 degrees centigrade (160 fan) or gas mark 4.
Grease and line a 10.5 x 8 inch (27 x 21cm) cake tin.
Put the Stork, caster sugar, SR flour, eggs and vanilla into the bowl of a stand mixer. Mix on a medium speed until the ingredients are creamy and fully combined.
Pour the mixture into the prepared tin.
Bake for 25-30 minutes or until a cake tester comes out clean.
While the cake is cooling make the icing. Sieve the icing sugar into a bowl and add water gradually until the icing is a dripping consistency.
Pour the icing over the cake and cover in sprinkles.
Leave to set before cutting into squares.
Sarah’s extra slice......
You will need a 10.5 x 8 inch (27 x 21cm) baking tin.
I like to use vanilla bean paste but vanilla extract is fine. I find the paste gives a much nicer flavour and not so artificial.
Enjoy on its own or with custard.