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You are here: Home / Home bottom / Classic School Dinner Cake Recipe

Classic School Dinner Cake Recipe

Lily O'Keeffe

A classic school pudding, every school had it, going back for decades. It is unbeatable, especially with a bit of hot custard. It’s as straight forward as a thick fluffy sponge, with glacier icing, and of course the sprinkles. Simple yet effective.

I used this tray for reference!

Ingredients:

For the sponge:

  • 300 g unsalted butter
  • 300 g caster sugar
  • 5 large eggs
  • 300 g self-raising flour
  • 100 ml of milk
  • 1 tsp vanilla extract

For the icing:

  • 500 g icing sugar
  • 10-15 tsp of water
  • Plenty of sprinkles!

Method:

  1. Preheat the oven to 160°C and line your tin with greaseproof paper.
  2. Beat the butter and sugar together until fluffy. Then add the eggs one at a time, whisking them through the mixture.
  3. Once your eggs are completely mixed in, add your flour gradually, alongside the milk and vanilla extract.
  4. Once the mixture is smooth, pour it into your baking tin/ tray, and bake for 25-30 minutes. Once baked, it should look golden brown. Leave to cool for 15 minutes, then move the cake to a wire rack.
  5. Now the cake is at room temperature, it’s time to make your icing. Sift your icing sugar into your mixing bowl, adding your teaspoons of water gradually, I suggest adding 5 teaspoons first, then from there, add 2 teaspoons at a time. For this cake, I like the icing to hold itself, therefore it’ll be slightly thicker than usual.
  6. The defying moment for this cake, adding the sprinkles. Go crazy with the sprinkles! There is no such thing as ‘too many sprinkles’!

I enjoyed my slice with custard, it compliments the cake so nicely!

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