Description
This classic School Cake is a simple, traditional sponge cake that is light, fluffy, and topped with a sweet icing and colorful sprinkles. Perfect for school events, parties, or as a nostalgic treat, this easy-to-make cake combines basic pantry ingredients with a soft margarine base and a sugar glaze that hardens just enough to give a delightful texture contrast.
Ingredients
Cake
- 280 g Soft Margarine (at room temperature)
- 280 g Caster Sugar (Superfine Sugar)
- 5 Free-range Eggs (at room temperature)
- 280 g Self-raising Flour
Icing
- 350 g Icing Sugar (Powdered Sugar)
- 3-4 tbsp Boiling Water
- Sprinkles (to decorate – optional)
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 4 or 350°F). Line a 9×12 inch baking tin with greaseproof paper and set aside.
- Cream Margarine and Sugar: In a large bowl, cream together the soft margarine and caster sugar until the mixture is light, fluffy, and pale in color. This usually takes around 2-3 minutes using a hand or stand mixer.
- Add Eggs Gradually: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This prevents the mixture from curdling and helps maintain the batter’s smooth texture.
- Fold in Flour: Sift the self-raising flour into the bowl, then gently fold it into the batter using a spatula or spoon. Be careful not to overmix to retain the airiness of the batter.
- Transfer and Bake: Pour the batter into the prepared baking tin and smooth the top. Bake in the preheated oven for 30-40 minutes, or until the cake is risen, golden brown, and a skewer inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the tin for a few minutes before transferring it onto a wire rack to cool completely. This prevents the cake from becoming soggy.
- Prepare the Icing: Mix the icing sugar with boiling water, adding the water gradually until you achieve a thick but pourable consistency. Pour the icing over the cooled cake, guiding it to the edges with a spoon to cover the top evenly.
- Decorate: While the icing is still wet, sprinkle rainbow sprinkles on top for a colorful, fun finish. Allow the icing to set before serving.
Notes
- Ensure eggs and margarine are at room temperature before mixing for best results and to create a smooth batter.
- If your kitchen is cool, the margarine may be firmer and harder to cream; soften accordingly but avoid melting.
- Self-raising flour can be substituted with plain flour plus 2 teaspoons baking powder if unavailable.
- For a dairy-free variation, ensure margarine is confirmed dairy-free and use egg substitutes.
- Storing the cake in an airtight container at room temperature will keep it fresh for 2-3 days. For longer storage, refrigerate but note the icing may soften.
