How to make retro school dinner cake with sprinkles at home – Manchester Evening News

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An iconic pudding from school halls across Britain, the humble tray bake cake has a special place in the memories of those lucky enough to taste it.

Pairing simple fluffy vanilla sponge with a soft white icing and multi-coloured sprinkles, it was a staple dish in the traditional school dinner.

Served with some retro pink custard, this old school treat was a favourite on the menu.

And it’s actually pretty easy to replicate this legendary dessert.  The recipe is really basic and the ingredients are standard baking items.

If you want to relive this wonderful slice of childhood, or want to introduce your own kids to the joy of school dinner cake, this is what you need to do.

Ingredients:

For the sponge cake:

  • 300g self raising flour
  • 300g caster sugar
  • 300g softened butter/margarine
  • 1 tsp baking powder
  • 100ml milk
  • 5 eggs
  • 2 tsp vanilla essence

For the icing:

  • 300g sieved icing sugar
  • 3 tbsp water (add more if necessary)
  • Hundreds and thousands to decorate
     
  • Custard to serve

Method:

Preheat oven to  160°C/140° fan/Gas Mark 3

Grease and line a baking tray – it needs to be at least an inch deep. 

In a large bowl, beat the butter until it is really soft. Tip: let the butter reach room temperature before use.  It will make a really fluffy sponge.

Cream the sugar and the butter together until smooth.

Add each egg individually, mixing fully between each one.

Add the milk and the vanilla, stirring well until smooth.

Stir in the flour, small amounts at a time and stirring in fully before adding in more.

Pour the mixture into the tin and level the top using the back of a spoon.

Bake for 30 minutes, or until the top is lightly browned and a skewer returns clean.

Leave in the tin for 15 minutes before turning out onto a wire rack to cool.

While the cake is cooling, sift the icing sugar into a bowl and add the 3 tbsp of water, stirring in fully.  Don’t be tempted to add more until it is fully stirred – a little goes a long way!

If you find it is still too stiff add more water – really slowly and in really small amounts.  Usually 3 tbsp water is more than enough, but if you find it is too runny, add some more icing sugar to thicken it up.

When the cake is absolutely cooled – and not before – pour onto the cake and smooth evenly with a spatula.  If it drips over the sides, don’t worry.

Sprinkle with the hundreds and thousands.

Pop in the fridge for 30 mins to set.

Cut into squares and serve with custard.

(PS: if you decide you want old-school pink custard, just add hot milk to Angel Delight)

Source: Thanks https://www.manchestereveningnews.co.uk/whats-on/food-drink-news/how-make-retro-school-dinner-18078351