Retro School Dinner Cake
User Reviews
4.7
411 reviews
Excellent
Retro School Dinner Cake
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This old fashioned school cake topped with a simple glaze and sprinkles is just the simple retro bake we all need right now! Easy to make all in one bowl and delicious served plain or with warm vanilla custard. Make sure all your cake ingredients are at room temperature before starting this recipe.
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Ingredients
- 350 g ( 2¾ cups) plain flour (all purpose flour or cake flour)
- 330 g (1 ⅔ cups) sugar caster or granulated
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda baking soda
- ½ tsp salt omit if you are using margarine
- 200 g (7/8 cup) softened butter or margarine
- 3 large eggs
- 180 ml (¾ cup) milk room temperature
- 2 tsp vanilla extract or vanilla paste
For the icing & decoration
- 455 g (3 ½ cups) icing sugar (powdered sugar) preferably sifted
- water, as needed to thin the icing
- 1 tsp vanilla extract
- hundreds and thousands sprinkles
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Instructions
- Preheat the oven to 170C (340F). Line a rectangular tin (mine was 23x29cm) with baking paper letting the edges hang over the sides.
- Put the flour, sugar, baking powder, soda in a large mixing bowl. If you can be bothered then sift everything into the bowl to aerate the dry ingredients. Add the eggs, milk, vanilla extract and butter or margarine (room temperature please!).
- Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth - about 30 seconds to one minute.
- Transfer to a rectangular baking tray lined with paper and level using a spatula. Bake for 45-50 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean – if not cook for a further 5 minutes.
- Leave the cake to cool completely then carefully invert so that you add glaze to the flat side. If the cake has domed while baking, level using a large serrated knife. This is likely to happen if your baking tray is a tad too small.
- Mix the icing sugar with just enough water to make a thick pourable glaze. Drizzle over the cake, letting it drip down the sides (you might want to do this over a large roasting tin to catch any excess glaze).
- Add sprinkles and leave the glaze to set slightly before slicing and sharing. You can serve with a little warm custard (I used tinned custard) for an extra slice of nostalgia!
Equipments used:
Notes
- Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
- If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
- Place cold eggs into warm water for five minutes to bring them back to room temperature.
- Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine.
- Oven temperatures can vary so set a timer for 5 minutes before the specified time. The cake is done when the top is springy to the touch, the cake has just started to pull away from the edge of the tin and a skewer or toothpick inserted in the centre comes out clean or with a few moist crumbs.
- Avoid opening the oven too often – or too early! - to check if the cake is done or your oven will start losing heat.
- If you are using self raising flour then add only half a teaspoon of baking powder (no baking soda).
- Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
- If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
- Place cold eggs into warm water for five minutes to bring them back to room temperature.
- Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine.
- Oven temperatures can vary so set a timer for 5 minutes before the specified time. The cake is done when the top is springy to the touch, the cake has just started to pull away from the edge of the tin and a skewer or toothpick inserted in the centre comes out clean or with a few moist crumbs.
- Avoid opening the oven too often – or too early! - to check if the cake is done or your oven will start losing heat.
Nutrition Information
Show Details
Calories
310kcal
(16%)
Carbohydrates
55g
(18%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Cholesterol
47mg
(16%)
Sodium
226mg
(9%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
300IU
(6%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 47mg | 16% |
| Sodium | 226mg | 9% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 300IU | 6% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
411 reviews
Excellent
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