General

School Cake Recipe

I recently made a school cake from an Aldi kit but it was so good I wanted more and more so I worked out a recipe that gives you the PERFECT school cake. I can’t wait to make more as it is soooo good.

INGREDIENTS FOR THE SCHOOL CAKE & ICING

  • 280g Margarine (at room temperature)
  • 280g Caster Sugar
  • 5 Medium Eggs (at room temperature)
  • 280 g Self-raising Flour (sifted)
  • 350 g Icing Sugar
  • 3-4 tbsp Water
  • Sprinkles to decorate (optional)

INSTRUCTIONS FOR THE CAKE

school cake cut
  • Pre-heat your oven to 180°c (160°c for fan assisted oven) and I tend to use whatever baking tray I have. I think it is a 9″x12″ inch baking tin with greaseproof paper. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. I use my mixer but doing it by hand would work just as well.
  • Add the eggs one at time, ensuring each is mixed through before adding the next.
  • Sift in the flour and gently fold to create a batter.
  • Transfer the batter to your pre-lined tin and bake in your pre-heated oven for 30 minutes (40 minutes max) until risen, golden and a cake tester comes out clean.
  • Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely. If you have greaseproof paper on it make sure you remove it.

INSTRUCTIONS FOR THE ICING

SCHOOL CAKE

Once your cake has cooled make the icing. I tend to make it when it is cooling but each to their own.

In a bowl, mix the icing sugar with a few teaspoons of water, some say to use boiling some say to just use tap. I tend to just use tap water and add it a little at a time until you have a thick icing. If you would rather you can use shop bought or just eat it how it is. It is a very sweet cake anyway so depends how you like it. Once it is made, pour the icing onto your cake, using a spoon or doing what I do and just winging it and finish with sprinkles of your choice. I use rainbow 100 and 1000’s but honestly the choice is all yours.

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