School Cake Recipe A Nostalgic Treat to Sweeten Your Day brings back sweet memories of childhood lunches and school bake sales. This classic dessert is a soft and moist sponge topped with a simple sugar glaze and colorful sprinkles. Its uncomplicated charm and delightful flavor make it a timeless favorite for kids and adults alike. Whether you’re recreating cherished memories or introducing it to a new generation, this recipe guarantees smiles with every bite.
Why You’ll Love This Recipe
- Easy to Make: Perfect for beginners, this recipe is straightforward and forgiving.
- Budget-Friendly: Made with pantry staples, it’s an affordable treat.
- Versatile: Add your personal touch with variations in flavor and toppings.
- Nostalgia in Every Bite: Brings back fond memories of childhood school lunches.
Ingredients
For the Cake:
- 200g (1 cup) unsalted butter, softened
- 200g (1 cup) granulated sugar
- 4 large eggs
- 200g (1 ⅔ cups) self-raising flour
- 1 tsp vanilla extract
- 2 tbsp milk
For the Icing:
- 300g (2 ½ cups) powdered sugar, sifted
- 2-3 tbsp water or milk
- 1 tsp vanilla extract (optional)
- Sprinkles (hundreds and thousands)
How to Make the School Cake Recipe: Step-by-Step
Step 1: Preheat Your Oven
Set your oven to 180°C (350°F). Line a 9×13-inch rectangular baking tin with parchment paper for easy removal.
2: Prepare the Cake Batter
- In a large mixing bowl, cream the softened butter and sugar together until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Sift the self-raising flour into the bowl and gently fold it into the wet ingredients. Add the milk to loosen the batter for a smooth consistency.
3: Bake the Cake
- Pour the batter into the prepared tin, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
4: Prepare the Icing
- In a bowl, mix the powdered sugar with water or milk until smooth and thick, but still pourable. Add vanilla extract if desired.
- Spread the icing over the cooled cake, ensuring an even layer.
- Sprinkle the top generously with hundreds and thousands.
Tips for a Successful School Cake Recipe
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smooth batter.
- Don’t Overmix: Fold the flour gently to maintain a light and airy texture.
- Even Icing: Use a flat spatula to spread the icing for a professional finish.
- Cool Completely: Make sure the cake is fully cooled before icing to prevent it from melting.
Methods for Customizing the Recipe
- Flavor Variations: Add lemon or orange zest to the batter for a citrusy twist.
- Chocolate Version: Replace 25g of flour with cocoa powder for a chocolate school cake.
- Festive Touch: Use holiday-themed sprinkles to match the season.
- Extra Moisture: Add a tablespoon of yogurt or sour cream to the batter for a richer texture.
Method of Serving the School Cake Recipe
- Classic Presentation: Slice into squares or rectangles for easy serving.
- Pairing Suggestions: Enjoy with a cup of tea, coffee, or a glass of milk for the perfect complement.
- Dessert Upgrade: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a touch of indulgence.
How to Store the School Cake
- Room Temperature: Keep in an airtight container for up to 3 days.
- Refrigeration: Extend its shelf life to up to a week by storing it in the fridge.
How to Heat the School Cake
- Microwave: Warm individual slices for 10-15 seconds for a freshly baked feel.
- Room Temperature: Allow refrigerated cake to sit out for 15-20 minutes before serving.
Nutritional Information for the School Cake Recipe (Per Slice, Approximate)
- Calories: 290
- Protein: 3g
- Carbohydrates: 40g
- Fat: 12g
- Sugar: 25g
- Fiber: 0.5g
Conclusion About the School Cake Recipe
The School Cake Recipe is a simple yet magical treat that evokes warm memories of carefree days. Its tender sponge, sweet icing, and vibrant sprinkles make it a delightful dessert for all occasions. Easy to make, customize, and enjoy, this recipe is sure to become a cherished addition to your baking repertoire.
Frequently Asked Questions About the School Cake Recipe
1. Can I use plain flour instead of self-raising flour?
Yes, but you’ll need to add 2 teaspoons of baking powder for every 200g of plain flour.
2. Can I freeze the School Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before icing and serving.
3. What if my icing is too runny?
Simply add more powdered sugar, one tablespoon at a time, until it thickens to the desired consistency.
4. Can I make this recipe gluten-free?
Yes, substitute self-raising flour with a gluten-free self-raising blend.
5. How can I make the cake more festive?
Incorporate colored sprinkles into the batter or use themed sprinkles to suit holidays or celebrations.
Relive the joy of school days and share a slice of nostalgia with this delightful School Cake Recipe!