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Sarah L Samuels

Vanilla Tray Bake with Sprinkles

Updated: Jun 25

This cake is often referred to as School Dinner Cake as it was generally made as a pudding at school here in the UK and served with custard.


It’s a delicious vanilla cake topped with water icing and sugar sprinkles.


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 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 to 180 degrees centigrade (160 fan) Gas mark 4, then grease and line a 9 x 9 inch (23 x 23 cm) square baking tin.



Put the butter/margarine, caster sugar, self-raising flour, eggs and vanilla into the bowl of a stand mixer.



Mix on a medium speed until the ingredients are creamy and fully combined.



Put the mixture into the prepared tin and level with a small spatula.




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 cold water gradually until the icing is a dropping consistency but not runny.




Spread the icing over the cake using a small spatula then cover in sprinkles.



Leave to set before cutting into squares.



Serve as it is or with custard.



Vanilla Traybake with Sprinkles


Sarah's servings: 16

Sarah's skill: Easy

Baking time: 30-35 minutes


Ingredients:


Cake

250g Soft Butter or Baking Margarine

250g Caster Sugar

250g Self Raising Flour

4 Large Eggs

1tsp Vanilla Bean Paste


Icing

200g Icing Sugar

2-3 Tbsp Cold Water

Multi Coloured Sprinkles


Method:


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

  2. Grease and line a 9 x 9 inch (23 x 23 cm) square baking tin.

  3. Put the butter/margarine, caster sugar, self-raising flour, eggs and vanilla into the bowl of a stand mixer.

  4. Mix on a medium speed until the ingredients are creamy and fully combined.

  5. Put the mixture into the prepared tin and level with a small spatula.

  6. Bake for 30-35 minutes or until a cake tester comes out clean.

  7. While the cake is cooling make the icing. Sieve the icing sugar into a bowl and add the cold water gradually until the icing is a dropping consistency.

  8. Spread the icing over the cake using a small spatula then cover in sprinkles.

  9. Leave to set before cutting into squares.

  10. Serve as it is or with custard.


Equipment Used








Sarah’s extra slice......

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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