This cake is often referred to as School Dinner Cake though it was generally made as a pudding at school and served with custard.
It is a nostalgic bake for people of a certain age and has made a revival over the last few months so I thought I would give it a bit of an update for Halloween season.
It is essentially a vanilla traybake covered in thick icing and generous amounts of sprinkles - what is not to like!
Preheat oven and line a 10.5” x 8” oblong or 8” square 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 the food colouring and 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 Sieved Icing Sugar
Cold Water
Orange food colouring
Halloween sprinkles
Method:
Preheat oven to 180 degrees centigrade (160 fan) or gas mark 4.
Grease and line an 8” square 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 the colouring and 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 an 8” square 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.