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School Cake Traybake
Fond school day memories gave name to this popular vanilla sponge traybake which is typically decorated with white icing and colourful hundreds and thousands.
Ingredients
- 200g Wessex Mill Self Raising Flour
- 200g caster sugar
- 150g butter
- 3 eggs
- 2 tsp vanilla extract
- 150g icing sugar
- 3 tbsp water
- 3 tbsp hundreds and thousands
- plus oil, for tin
Equipment
- 1 20 x 20cm/8 x 8" baking tin
- 2 x mixing bowls
Method
180°C, Fan 160°C, 350°F, Gas 4
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Preheat the oven.
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Rub some oil around the inside of a 20 x 20cm/8 x 8” baking tin or insert a baking liner.
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Mix the flour, sugar, butter, eggs, and vanilla extract into a bowl and mix well.
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Tip the mixture into the prepared tin and smooth the top.
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Bake until the top is light brown and if the cake is pierced with a knife, it comes away clean, about 40-45 minutes.
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Remove the cake from the oven and leave to cool in the tin.
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Mix the icing sugar with 1-2tbsp of water to create a gloopy mix, not too wet and not too stiff.
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Spread the icing onto the top of the cake with a knife or a spatula.
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Scatter the hundreds and thousands over the top before the icing sets.
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When the icing has set, cut the cake into squares and store in a tin.
