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!
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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.
Vanilla Traybake with Sprinkles
Sarah's servings: 12
Sarah's skill: Easy
Baking time: 25-30 minutes
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:
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.