School Cake Traybake

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.

Prep time: 15-20 mins Bake time: 40-45 mins Makes: 1 traybake
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  • 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


  • 1 20 x 20cm/8 x 8" baking tin
  • 2 x mixing bowls


180°C, Fan 160°C, 350°F, Gas 4

  • Preheat the oven.

  • Rub some oil around the inside of a 20 x 20cm/8 x 8” baking tin or insert a baking liner.

  • Mix the flour, sugar, butter, eggs, and vanilla extract into a bowl and mix well.

  • Tip the mixture into the prepared tin and smooth the top.

  • Bake until the top is light brown and if the cake is pierced with a knife, it comes away clean, about 40-45 minutes.

  • Remove the cake from the oven and leave to cool in the tin.

  • Mix the icing sugar with 1-2tbsp of water to create a gloopy mix, not too wet and not too stiff.

  • Spread the icing onto the top of the cake with a knife or a spatula.

  • Scatter the hundreds and thousands over the top before the icing sets.

  • When the icing has set, cut the cake into squares and store in a tin.

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