Classic School Cake Recipe: A Nostalgic UK Treat
That distinctive pink icing and the soft, fluffy sponge – school cake is a nostalgic treat that many in the UK remember fondly. This simple yet delicious cake was a staple in school cafeterias for generations. Now, you can recreate that taste of childhood with this easy-to-follow recipe. — Jeremy Northam: Who Is His Partner?
What is School Cake?
School cake, sometimes referred to as 'dinner lady cake,' is a simple traybake known for its light, airy texture and distinctive pink or white icing, often decorated with sprinkles. It's a no-fuss cake, perfect for large batches, which made it ideal for feeding hungry schoolchildren.
Why This Recipe Works
This recipe captures the essence of the classic school cake by focusing on simple ingredients and straightforward methods. Here's why it’s a winner:
- Easy to follow: The instructions are clear and concise, making it suitable for bakers of all skill levels.
- Simple ingredients: You likely already have most of the ingredients in your pantry.
- Nostalgic flavor: It perfectly replicates the taste and texture of the school cake we all remember.
Classic School Cake Recipe
Ingredients:
- 225g (8oz) self-raising flour
- 225g (8oz) caster sugar
- 225g (8oz) softened butter or margarine
- 4 large eggs
- 2 tbsp milk
For the Icing:
- 250g (9oz) icing sugar
- 3-4 tbsp water
- Pink food coloring (optional)
- Sprinkles for decoration
Instructions:
- Get Started: Preheat your oven to 180°C (160°C fan/ Gas Mark 4). Grease and line a rectangular baking tin (approximately 9x13 inches).
- Cream Together: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This is a crucial step for achieving the right texture.
- Add Eggs: Gradually beat in the eggs, one at a time. If the mixture starts to curdle, add a spoonful of flour.
- Fold in Flour: Gently fold in the self-raising flour until just combined. Be careful not to overmix, as this can result in a tough cake.
- Add Milk: Stir in the milk to create a smooth batter.
- Bake: Pour the batter into the prepared tin and spread evenly. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Icing: In a bowl, mix the icing sugar with water until you have a smooth, spreadable icing. Add pink food coloring if desired.
- Ice and Decorate: Spread the icing evenly over the cooled cake and immediately sprinkle with your favorite sprinkles.
- Enjoy: Let the icing set before cutting into squares and serving. Enjoy this taste of nostalgia!
Tips for the Perfect School Cake
- Softened Butter: Ensure your butter is properly softened for easy creaming. If you forget to take it out in advance, you can microwave it in short bursts.
- Don't Overmix: Overmixing the batter develops the gluten in the flour, leading to a tougher cake. Mix until just combined.
- Even Baking: For even baking, make sure your oven is properly preheated and the cake is placed in the center of the oven.
- Icing Consistency: Adjust the amount of water in the icing to achieve your desired consistency. It should be smooth and easily spreadable but not too runny.
Variations
While the classic pink-iced version is the most recognizable, feel free to experiment: — Tyler Haynes: Unveiling The Truth About His Sexuality
- Lemon Zest: Add lemon zest to the batter for a citrusy twist.
- Different Extracts: Use almond or vanilla extract instead of vanilla essence for a different flavor profile.
- Chocolate Icing: Replace the pink icing with a simple chocolate ganache.
Serving Suggestions
School cake is perfect on its own with a cup of tea or coffee. It’s also a great addition to lunchboxes or as a simple dessert. Cut into squares and share the nostalgic joy!
Recreate a classic with this easy school cake recipe and bring back fond memories with every bite. Happy baking! — Travis Alexander: Unveiling Crime Scene Photos
