Old School Cake | Sprinkle Sponge Tray Bake
This old school cake recipe is so easy and quick to make. Vanilla sponge traybake with icing is a school dinners pudding loved by many.
- 250 g Self-Raising Flour
- 250 g Caster Sugar
- 250 g Margarine At room temperature
- 4 Eggs
- 1 tsp Vanilla
- 1 tbsp Milk Optional
School Cake Icing
- 200 g Icing Sugar
- 7 tbsp Water
Pre-heat your oven to 180°c, Gas Mark 4, 350°F
In a large mixing bowl, cream together the margarine and sugar until light, fluffy and combined together.
Add the 4 eggs one at time, make sure each egg is mixed through before adding the next egg.
Fold the flour into the cake mixture bit-by-bit and fold until combined. Then add the vanilla and milk into the mixture and fold until combined.
Pour the cake batter into your pre-lined baking tin and bake in the oven for 25-30 minutes or until cooked. Insert a skewer to the cake mixture. If it comes out clean, then the cake is cooked.
To make the icing, mix icing sugar together with warm water. When the cake has completely cooled down, pour the icing all over the cake and spread until the icing evenly coats the cake. Sprinkle with hundreds and thousands, leave the icing to set and enjoy!
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Milk: Adding milk is optional but it really does make a difference, it helps with the texture of the cake.
How To Store School Sponge Tray Bake: Keep your cake stored in an air-tight container at room temperature and keep for up to 5 days. Do not store your cakes in the fridge, it will only dry out the cake and it will not be as moist.
Can I Freeze School Cake?
Yes, you can freeze sponge cake!
Once the cake has cooled down completely. Put the old school sponge cake in an air-tight container or tightly wrap it in cling-film. A great tip is to cut the cake into squares before freezing, you’ll then be able to take portion sized amounts to eat when ready.
How Long Can I Keep My School Cake For? Keep your school cake for up to 5 days in an air-tight container. Most homemade cakes have a shelf-life of around 5 days. Cakes brought for the supermarket have added preservatives so will last a lot longer than freshly made cakes.
How Do I Know When The School Cake Is Baked?
Checking to see if your school cake is ready is quite simple. Get yourself a skewer and poke the skewer into the thickest part of the cake, usually the middle. If you take the skewer out and see cake mix, it is not ready and needs to bake further in the oven. But if the skewer comes out clean then your vanilla traybake is ready.
Calories: 295kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 3gTrans Fat: 1gCholesterol: 41mgSodium: 164mgPotassium: 40mgFiber: 1gSugar: 28gVitamin A: 620IUVitamin C: 1mgCalcium: 15mgIron: 1mg