Old Fashioned School Cake
This old-school vanilla traybake is soft, fluffy, and full of nostalgia. Topped with a simple glaze icing and plenty of colorful sprinkles, it’s the perfect bake for birthdays, bake sales, or a classic tea-time treat. Quick to make and always a crowd-pleaser!
Equipment
- Greaseproof Paper
Ingredients
For the cake:
- 250 grams unsalted butter 1 cup + 2 tbsp
- 250 grams caster sugar 1 ¼ cups
- 4 large eggs
- 250 grams self-raising flour 2 cups
- 2 tablespoons milk 2 tbsp
- 2 teaspoons vanilla extract 2 tsp
For the icing:
- 200 grams icing sugar 1 ½ cups confectioners’ sugar
- 1 –2 tablespoons milk or water 1–2 tbsp
- Sprinkles for decorating
Instructions
- Preheat the oven to 160°C fan (180°C conventional / 350°F) and line an 8-inch square baking tin with parchment paper.
- Cream together the butter and sugar until pale and fluffy - about 2-3 minutes with a stand mixer or an electric hand mixer.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Sift in the flour and gently fold it into the mixture. Add the milk a tablespoon at a time until the batter is smooth and drops easily from a spoon.
- Pour the batter into your prepared tin, level the top, and bake for 45-50 minutes, or until golden brown and springy to the touch.
- Cool your cake in the tin for 10 minutes, then transfer to a wire rack to cool fully before icing.
- Make the icing by combining icing sugar with a little milk or water until smooth and spreadable (you want a thick, pourable consistency).
- Spread the icing over the cooled cake and finish with plenty of colorful sprinkles. Let it set before slicing into squares.