• Sarah L Samuels

Vanilla Tray Bake with 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.


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 x 8 inch (25 x 30 cm) 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 sprinkles


Method:

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

  2. Grease and line a 10 x 8 inch (25 x 30 cm) 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

VanillaTrayBakeWithSprinklesv1
.pdf
Download PDF • 120KB

Sarah’s extra slice...... You will need a 10 x 8 inch (25 x 20 cm) 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.


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