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.
- 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.