Classic School Cake

An iconic pudding from school halls across the UK, this humble tray bake cake has a special place in the memories of those lucky enough to taste it. Pairing simple fluffy sponge with a soft white icing and multi-coloured sprinkles, it was a staple dish in the traditional school dinner.

And it's actually pretty easy to replicate this legendary dessert. The recipe is really basic and the ingredients are standard baking items. If you want to relive this wonderful slice of childhood, or want to introduce your own kids to the joy of school dinner cake, this is a good one to bake. You'll notice a lot of my bakes are tray bake, simply because they're easier and make more portions for my Tribe.

INGREDIENTS

225G Self Raising Flour
225G Caster Sugar
225G Butter
4 Free Range Eggs

For the icing
350G Icing sugar
5 Tbsp of water
Coloured Sprinkles



METHOD

There is no method. Haha Seriously no joke. I'm super lazy with this recipe as it's a super quick staple dish for me, the one thing that is a must is that the eggs are free range and you use good quality butter. That is all. I literally weigh all the ingredients out into the same mixing bowl, then I will gently mix it until all the ingredients start to come together, at which point I'll tip the mixing bowl slightly on it's side and give the mixture a thorough beating for a few minutes almost like I'm trying to whisk it, at the end of that you should have a lovely smooth mixture.

I use my staple square Pyrex dish (25cm x 25cm) Lined with baking paper, before putting the baking paper in I brush the dish with a bit of butter to then keep the paper in place so it doesn't move when you pour your mixture in. Next pour your mixture in making sure its all level and spread into the corners. Place in the over for roughly 35-45 minutes until a tooth pick inserted into the middle comes out clean. Leave to stand to thoroughly cool down, then make your icing mixture, you want it quite thick and white in colour not running or transparent, then pour it over making sure the whole cake is covered, then put your sprinkles on and leave to sit overnight so the icing sets nice and your cake is ready to cut. 

This recipe makes 9 good sized squares if you're going to have it as a traditional pudding with pink custard, however if you will be serving it with tea or coffee, I cut the squares in half so you have a nice sized slither of cake with your brew so it's not too much. I have pictured a slither serving size with a brew so you have a rough idea, also pictured is the full pudding square slices.

As always enjoy, let me know how you get on, I always love to hear how you guys have got on at home replicating my recipes.


Nutritional Info Below 
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Per Pudding Portion
Cals 537
Carbs 81.2g
Fat 21g
Protein 4.9g

Per Slither Slice
Cals 268
Carbs 40.6g
Fat 10.5g
Protein 2.5g
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