Christmas Vanilla Tray Bake with Festive Sprinkles

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!

Jump to recipe

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:

1. Preheat oven to 180 degrees centigrade (160 fan) or gas mark 4.

2. Grease and line a 10.5 x 8 inch (27 x 21cm) cake tin.

3. 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.

4. Pour the mixture into the prepared tin.

5. Bake for 25-30 minutes or until a cake tester comes out clean.

6. 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.

7. Pour the icing over the cake and cover in sprinkles.

8. Leave to set before cutting into squares.

Download recipe card

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.