School Cake
If you grew up in England, then this cake is guaranteed to fill you with nostalgia. This unforgettable sponge, that is unapologetically simple in appearance somehow tastes better now than it did then!
Ingredients
Vanilla Sponge
- 180g unsalted butter
- 150g caster sugar
- 100g light brown sugar
- 4 large eggs
- 350g self-raising flour
- 1.5tsp salt
- 3tsp vanilla paste
- 180g Greek yoghurt
- 100’s & 1000’s (for decoration)
Icing - 200g icing sugar
- 4-5tbsp water
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Method
- Grease and line an 9inch square tin and pre-heat the oven to 170C.
- To make the sponge, beat the butter and sugars until pale and fluffy. Then individually add the eggs, beating well between each addition, occasionally scarping down the sides of the bowl to ensure an even mix.
- Fold through a quarter of the flour before adding the Greek yoghurt and vanilla and combining fully. Once combined, add the remaining flour and the salt and fold until just combined.
- Transfer the batter to the prepared tin and bake for 40-45 minutes until lightly golden on top and a skewer comes out clean. Once baked, allow to sit in the tin for 5 minutes removing and transferring to a wire rack to cool fully.
- Once the cake is cooled, make the icing by combining the water in a bowl with the sugar. Add the water 1tbsp at a time and whisk until you achieve your desired thickness.
- Pour the icing over the cake and spread to get an even layer before topping with the 100’s and 1000’s. Leave the cake for 1 hour whilst the icing sets. Slice and enjoy.