School Cake

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School Cake

2nd December 2024

Vanilla sponge traybake topped with a smooth layer of sweet sugar icing and finished with colourful sugar sprinkles.

School Cake Recipe

Prep Time: 50 minutes

Cook Time: 20 minutes

Cooling/Decorating Time: 1 hour

Total Time: 2 hours 10 minutes

Servings: 12

List of equipment needed:

Scales, 12 x 7 inch traybake tin, Non-stick parchment paper, Large bowl, Sieve, Electric mixer, Spatula, Tablespoon (Tbsp), Teaspoon (Tsp), Cake tester, Cooling rack, Palette knife.

Ingredients

For the sponge:

230g Baking butter
230g Caster sugar
4 Large eggs
1 tsp Vanilla extract
230g Self raising flour

For the icing:

450g Icing sugar
4 - 6 tbs Water

For the decoration:

35g Rainbow sprinkles or sprinkles of your choice

Instructions

For the sponge:

Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
Prepare the 12 x 7 inch traybake tin by greasing or lining with non-stick parchment paper.
In a large bowl, cream the butter and sugar together using a mixer until it becomes pale in colour.
Add each egg individually, mixing well in between.
Next add the vanilla extract to the mix and combine.
Sieve the flour into the bowl and fold in gently using a spatula until combined.
Pour the mixture into the prepared cake tray.
Bake on the middle shelf for 20-25 minutes or until the cake tester comes out clean.
Leave in the tin and allow to cool on a wired cooling rack.

For the icing & decoration:

In a large bowl, carefully sift in the icing sugar.
Add the water gradually stirring with a spoon or spatula between every tablespoon, creating a thick but runny consistency. Make sure there are no icing lumps left.
Gradually pour the icing over the top of the cake making sure the top of the cake is covered. Using a pallet knife or spatula will help to level it out and reach the edges.
Scatter the rainbow sprinkles or sprinkles of your choice over the icing.
Before covering or taking out of the tin allow the icing to set on top. This will usually take a few hours.

Store for up to 3 days in an airtight container.

Notes:

You can use any type or flavour of sprinkles of your choice. For example, Valentines use red. For Halloween use orange and vermicelli. Christmas use red and green. Get the idea so be creative with your colours and flavours.
If you do not have a traybake tin, you can use a disposable foil traybake tin. We recommend that you invest in reusable tin as it is better on the environment.
For the icing do not worry if you add too much water, you can always add more icing sugar to counteract.

Did you make this recipe?

Tag @glenibakes on Instagram and hashtag #glenibakes

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Welcome to Gleni, the parent company of GleniBakes and GleniChocolatier.

We are located in West Sussex, England along the south coast. My name is Callum. I am 24 years old and am a vegetarian.

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School Cake

School Cake Recipe

Did you make this recipe?

Tag @glenibakes on Instagram and hashtag #glenibakes

Let's Discuss...

Join the discussion by Logging in or creating an account.

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