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School Cake Recipe

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school cake recipe
Image Credit: Penguin Random House Australia

Who remembers this cake from school? Often served with custard – yum! This gives me so much nostalgia. There’s just something about a super soft and light sponge cake with a sweet and simple glaze, topped with lots and lots of sprinkles. It tastes amazing and it’s so quick and easy to make. Always a crowd-pleaser and a fun one to make.

Salted Caramel Fudge Recipe

Preparation: 50 minutes plus cooling

Ingredients

FOR THE CAKE:

  • 170g (6oz) margarine, at room temperature
  • 170g (generous ¾ cup) caster (superfine) sugar
  • 170g (11/3 cups) self-raising flour
  • 3 large eggs, at room temperature, lightly beaten
  • 1 tsp vanilla extract

FOR THE GLAZE:

  • 170g (scant 1½ cups) icing (powdered) sugar, sifted
  • 2–3 tbsp boiling water (or warm milk)
  • About 4 tbsp sprinkles

Method

FOR THE CAKE:

  1. Preheat the oven to 170°C (150°C fan)/340°F/Gas mark 3½ and line a 20cm (8in) square baking tin with nonstick baking paper.
  2. In a large mixing bowl, using an electric hand mixer, beat together the margarine and sugar until light and fluffy.
  3. Beat in the flour, eggs, and vanilla extract until just combined. Try not to overmix, as this can knock the air out and create a dense cake, rather than a light and fluffy one.
  4. Scoop the batter into your prepared tin and smooth it out evenly.
  5. Bake for 30–40 minutes until the top is lightly golden and a toothpick inserted into the middle comes out clean. Leave the cake to cool for 20 minutes in the tin. Transfer to a wire rack to cool completely before making the glaze.

FOR THE GLAZE:

  1. In a small/medium mixing bowl, mix together the sifted icing (powdered) sugar and boiling water until thick and smooth. If it’s too runny, add more icing sugar until you reach your desired consistency.
  2. Pour the glaze over the cake and smooth it out evenly. Top with sprinkles and leave to set at room temperature before serving. Cut into 16 squares and enjoy!
  3. Store in an airtight container at room temperature for up to 4 days.

Tip: If you want to change the colour of the glaze, add a dash of food colouring once you reach your
desired consistency. Feel free to add 1 tsp of vanilla extract to the glaze for extra vanilla flavour.

About Eloise Head

Eloise Head, known online as Fitwaffle, has amassed a following of more than 4 million across her social media platforms with her fun, simple and indulgent bakes. A personal trainer, turned food influencer, turned baker, Eloise’s recipes inspire, spread joy and bring people together through the love of delicious food. Eloise has a passion for fitness and nutrition, resisting the idea that you can’t enjoy the foods you love and stay healthy at the same time. Find her on Instagram @fitwaffle and @fitwafflekitchen and on TikTok, Facebook and YouTube @fitwaffle

fitwaffle baked in one
Image Credit: Penguin Random House Australia

Extracted from Fitwaffle’s Baked In One by Eloise Head.

Social media sensation Fitwaffle (7 million followers), author of the bestselling Baking It Easy, makes quick and easy cakes, cookies, brownies and cheesecakes using just one tin.

Published 28 February 2023

ISBN: 9781529901924
Publisher: Penguin Random House Australia.