School Cake

Download Image

Jump to Recipe

School Cake, also known as “Schooldays Cake,” is a nostalgic and beloved treat that holds a special place in the hearts of many. Originating from the United Kingdom, this classic school cafeteria dessert is a simple, yet comforting, sponge cake topped with a layer of sweet and pink icing.

The cake itself is a light and fluffy sponge, often made with basic ingredients like flour, sugar, butter, and eggs. Its simplicity is part of its charm, reminiscent of the straightforward and unpretentious desserts that are associated with school lunches.

What distinguishes School Cake is its signature pink icing. The icing is typically a sweet, vibrant pink glaze that is poured over the top of the cooled cake. The glossy, smooth icing adds a burst of color and sweetness, creating a delightful contrast with the soft and plain sponge underneath.

The cake is often cut into squares or rectangles, making it easy to serve in a school cafeteria setting. The pink icing may be adorned with colorful sprinkles or coconut flakes, adding a playful touch to the dessert.

School Cake is not just a confection; it represents a comforting and familiar part of childhood for those who enjoyed it during their school years. Whether served as a dessert in school cafeterias or baked at home to evoke a sense of nostalgia, School Cake continues to hold a special place in the memories of many.

Ingredients

200g salted butter, softened200g caster sugar4 eggs1 tsp vanilla extract200g self-raising flour250g icing sugarSprinkles

Steps

1. Heat the oven to 180C/fan 160C/gas 4. Butter and line a traybake tin, about 20cm x 30cm x 5cm (give or take 5cm on the length and width), with baking paper.2. Whisk the butter and sugar in a bowl with an electric whisk for a few minutes until pale and creamy. Add the eggs one at a time, whisking in between, followed by the vanilla.3. Sift the flour and baking powder into the bowl, and whisk briefly to combine, or fold in with a spatula until you get a pale, thick batter. Don’t over-whisk once the flour has been incorporated as this will result in a tougher cake.4. Spoon the mixture into the tin, and smooth over the top. Bake for 35-40 minutes or until it’s lightly golden and springs back when pressed. A skewer inserted into the middle of the cake should come out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. If the top begins to brown quickly, cover with foil and bake for the remaining time.5. Mix the icing sugar with enough water, 1 tsp at a time, until you make a thick, glossy icing that reluctantly drops off the spoon. Spoon over the top of the cake and smooth out to the sides, letting it drip down the sides, if you like. Scatter with sprinkles and leave to set for 15-20 minutes before cutting into squares.