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:
Preheat oven to 180 degrees centigrade (160 fan) Gas mark 4.
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 30-35 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.
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.
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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