Introduction
Remember the joy of biting into a soft, fluffy vanilla sponge cake at school? This school cake recipe is perfect for bringing back those memories. It’s a simple vanilla sponge topped with sweet icing and colorful sprinkles, ideal for beginner bakers. With easy-to-find ingredients and straightforward steps, you’ll have a delicious homemade school cake ready in no time. Whether you’re baking for yourself or sharing with friends, this nostalgic treat is sure to be a hit.
Ingredients List
Here’s what you’ll need to make your school cake from scratch:
- For the Sponge Cake:
- 200g self-raising flour
- 200g caster sugar
- 200g unsalted butter, softened
- 4 medium eggs
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- For the Icing:
- 250g icing sugar
- 3-4 tablespoons water
- Colorful sprinkles
Instructions: How to Make the School Cake
1. Preheat the Oven and Prepare the Baking Tray
- Preheat your oven to 180°C (350°F) or 160°C if using a fan oven.
- Grease and line a 9×13 inch baking tray with parchment paper.
2. Cream the Butter and Sugar
- In a large mixing bowl, beat together 200g unsalted butter and 200g caster sugar until light and fluffy (about 2-3 minutes).
3. Add the Eggs and Vanilla
- Beat in 4 eggs, one at a time, followed by 2 teaspoons vanilla extract.
4. Fold in the Flour and Milk
- Gently fold in 200g self-raising flour and add 2 tablespoons milk until the batter is smooth.
5. Bake the Cake
- Pour the batter into the prepared tray and spread it evenly. Bake for 25-30 minutes or until a skewer inserted in the center comes out clean.
- Let the cake cool in the tray for 10 minutes before transferring to a wire rack.
6. Make the Icing
- Sift 250g icing sugar into a bowl. Add 3-4 tablespoons of water, one at a time, to form a thick icing.
7. Ice and Decorate
- Pour the icing over the cooled cake and spread it evenly. Sprinkle generously with your favorite colorful sprinkles.
- Let the icing set for about 20 minutes before slicing into squares.
Conclusion
Recreating the beloved school cake recipe is easier than you think! With its simple vanilla sponge and fun sprinkles, it’s a treat that’s sure to bring back fond memories. Follow this easy guide, and you’ll have a delicious, homemade school cake to share (or keep all to yourself!) in no time.
FAQ Section
Frequently Asked Questions about the School Cake Recipe
1. What is a school cake?
A school cake is a classic vanilla sponge cake, often topped with sweet icing and colorful sprinkles, reminiscent of the treats enjoyed in school cafeterias.
2. How do I store leftover school cake?
Store leftover school cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
3. Can I substitute ingredients in the school cake recipe?
Yes! You can substitute the unsalted butter with margarine or oil, and you can use gluten-free flour for a gluten-free version of the cake.
4. What can I use instead of vanilla extract?
If you don’t have vanilla extract, you can use almond extract for a different flavor or leave it out for a plain sponge cake.
5. How can I make my school cake more flavorful?
Add ingredients like lemon zest, cocoa powder, or even spices like cinnamon to enhance the flavor of your school cake.
6. Is the icing necessary for the school cake?
While the icing adds sweetness and visual appeal, you can enjoy the cake plain or dust it with powdered sugar for a lighter option.
7. Can I decorate the school cake in different ways?
Absolutely! You can top the cake with fresh fruits, chocolate ganache, or themed decorations for special occasions.
8. What are some common mistakes to avoid when making school cake?
Avoid overmixing the batter, which can make the cake dense, and ensure your oven is properly calibrated to prevent undercooking or overbaking.
9. How long does it take to bake a school cake?
The school cake typically bakes for 25-30 minutes at 180°C (350°F). Always check for doneness with a skewer.
10. Can I make school cake in advance?
Yes! You can bake the school cake in advance, let it cool, wrap it tightly, and store it at room temperature for up to 3 days before icing.