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YES THAT IS RIGHT… THE RECIPE IS FINALLY HERE! School cake!! This, again is one of the most highly requested recipes to go on to my blog, and I thought it was about time… just in time for school starting again this year! <\/p>\n
This cake is iconic – and one of the cakes that no matter how ‘plain’ it is – I will ALWAYS want to eat it. There is just something about it. It’s sweet, but delightful. If you haven’t heard of it… you must try school cake now!<\/p>\n
![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/SchoolCake1-2.jpg\")
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School cake, for those who don’t know… is a really very simple recipe. It’s a vanilla sponge cake, topped with water icing and sprinkles.<\/a> It really is that simple. If you include the water as an ingredient for the icing, it is eight ingredients, but I don’t think thats too bad. <\/p>\n The cake is light and moist (if I can use that word…) with the vanilla flavour. You simply have to make a basic cake sponge. Theres something about the vanilla sponge and sprinkles together that tastes DELICIOUS however, if you wanted a chocolate version – follow this recipe<\/a> here.<\/p>\n So as mentioned above in the sponge section, weighing eggs is a useful method for cakes like this. I have listed 7-8 eggs, as eggs can vary in weight. I typically use medium eggs in the UK when baking, and these general range in size so they’re not always identical. I often buy mixed weight boxes as well so these can vary from 43-73g usually. <\/p>\n The best tip, is to weigh your eggs in the shells, to get as close to 400g as possible. Say the eggs weigh 411g, you then need to use 411g butter, sugar and self raising flour. The equal ratios create the perfect simple sponge that will bake wonderfully and it’s very hard to get wrong! The vanilla extract is optional, but I LOVE it.<\/p>\n To get the perfect bake, you really need to make sure you mix the ingredients properly. I use my stand mixer<\/a>, but an electric hand mixer<\/a> works, or even a bowl and spoon. Make sure if you use unsalted block butter that it’s at room temp, but baking spread can be fridge cold. <\/p>\n Beat the butter and sugar together until creamed, light and fluffy. It’s important to make sure you do this first in my eyes, compared to the all in one method, as it’ll make sure you don’t have any butter lumps. I then add in all the eggs, self raising flour and vanilla and mix again. If mixing with a bowl and spoon, you may want to add these a smidge slower so you don’t get in a complete mess, but otherwise mix until you see it’s combined and stop mixing. <\/p>\n I use a 9×13″ traybake tin<\/a> to make this school cake, as I use it for all my traybake cakes. I love my chocolate traybake cake<\/a>, my gin and tonic traybake cake<\/a> and so on… but this one?! This school cake may be my favourite of all my traybake cakes. <\/p>\n If you aren’t sure on your oven, I always recommend using an oven thermometer<\/a> so it bakes correctly! An oven I once had to use was 50\u00bac out! Absolutely awful for baking. After your oven is correctly heated, you want to bake the cake until a skewer comes out clean, and its not making a bubbling\/crackling sound when you listen carefully. <\/p>\n If you cake sinks after coming out the oven, it needed longer baking. It really is that simple! It’s still going to be edible, so don’t be disheartened. Baking is all about learning the science behind it. <\/p>\n Once the school cake is cooled, you can make the icing. It really is as simple as mixing water into the icing sugar, pouring it over the cake evenly, and sprinkling on some sprinkles! It’s as simple as it can get. I use these sprinkles<\/a> as they are beautiful, bright and fun! They are 1000% bake stable and UK legal.<\/p>\n I use a basic icing sugar and water mixture for my icing, and it’s so simple. Add a little water at a time, and give it a really really good mix before adding more as you don’t want to make it too thin. Some people like to use milk in the icing, but this does mean the cake needs to be stored in the fridge as the milk is a fresh product, and this will dry the cake out, so water is best. <\/p>\n The most painful part is waiting for the icing to set a bit so it doesn’t pour everywhere – but it is worth it! This school cake is one of the best bakes ever, and I really hope you love it.<\/p>\n This tin is obviously quite large and I love making the traybake sized version as I would personally call it the ‘classic’, however I know not all of you want to make a cake that big. <\/p>\n So to make a smaller 9″ square version, you need to use: 250g unsalted butter, 250g caster sugar, 250g self raising flour, 5 medium eggs and a dash of vanilla extract. Bake into a lined 9″ square tin for around 35 minutes. Leave to cool fully, and then decorate. For the decoration on a smaller cake, I would use about 350g of icing sugar and 3-4tbsp of water for the icing. <\/p>\n\n
![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/SchoolCake14-2.jpg\")
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<\/p>\nEgg weighing method <\/h3>\n
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<\/p>\nMaking the cake <\/h3>\n
![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/SchoolCake12-2.jpg\")
<\/p>\nTraybake tin and baking<\/h3>\n
![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/SchoolCake11-2.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/SchoolCake9-2.jpg\")
<\/p>\nDecoration<\/h3>\n
![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2022\/07\/SchoolCake8-2.jpg\")
<\/p>\nMaking a smaller version<\/h3>\n
Tips & Tricks <\/h3>\n
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