Recipe
School Cake Recipe
Rated 5.0 stars by 1 users
Take a sweet trip down memory lane with this Old School Sponge Cake! Light, fluffy, and topped with a simple icing and a generous scattering of colourful sprinkles, this retro dessert captures all the charm of classic school dinners. Whether you're recreating childhood favourites or simply craving an easy, nostalgic dessert, this recipe is guaranteed to bring smiles.
Perfect for parties, bake sales, birthdays, or family gatherings, this easy sponge cake recipe serves 15–20 people and uses everyday ingredients you probably already have in your kitchen!
Even beginner bakers will find this recipe straightforward and rewarding - proof that simple can still be special.
Ready to relive a classic? Try this retro favourite today and make your dessert table the happiest spot in the house. Happy baking!
Ingredients
Sponge Cake
-
280g Baking Spread
-
280g Whitworths Caster Sugar
-
280g Plain Flour
-
5 Medium Eggs
-
3 tsp Baking Powder
-
3 tsp Vanilla Extract
-
3 tsp Milk
Icing
-
400g Whitworths Icing Sugar
-
3-4 tsp Water
- Sprinkles
Directions
For the Sponge Cake
- Preheat your oven to 180°C.
- Grease and line a 30x20cm (12x8-inch) rectangular baking tin with a depth of at least 6cm (2 inches).
- Using an electric mixer, cream the margarine and sugar together until light and fluffy.
- Add the eggs, vanilla extract, and milk to the bowl. Sift in the flour and baking powder.
- On the slowest speed, mix the ingredients until they begin to combine, then increase the speed and beat for around 1 minute, ensuring the batter becomes smooth.
- Pour the batter into your prepared tin and smooth the surface with a knife or spatula.
- Bake for 30-35 minutes or until the cake is golden and a skewer inserted into the centre comes out clean.
- Leave the cake to cool completely in the tin, then flip it over so the base is facing upwards. Peel away the baking paper.
For the Icing
Add the icing sugar into a bowl with just enough water to create a smooth consistency. It should be spreadable but not runny.
- Pour the icing over the cooled cake and spread it out evenly. Top generously with sprinkles.
- Allow the icing to set for 30 minutes before slicing the cake into portions.
Serve your Old School Sponge Cake as is or add a hearty drizzle of custard for the ultimate nostalgic treat.