How To Make Classic School Cake

Wanting a trip down memory lane? Our stand mixer recipe is the perfect sweet treat for it! This easy cake recipe is the ideal Sunday dessert, especially served with warm custard.

Ingredients: 

• 200g butter, softened

• 200g caster sugar 

• 4 large eggs 

• 200g self-raising flour 

• 50ml milk 

• 2 tsp vanilla extract 

• 200g icing sugar 

• Coloured sprinkles 

• Hot custard, to serve 

Method: 

Step 1: Begin by heating the oven to 180C/160C fan/gas 4. Take a cake tin 20 x 30cm and butter and line with baking parchment. 

Step 2: Using the Morphy Richards Stand Mixer, add the butter and sugar and beat until light and fluffy. Add the flour, eggs, milk and vanilla extract and beat until the mixture is smooth. 

Step 3: Take the prepared tin and using the Morphy Richards Solid Spoon, scrape the mixture into the tin. Bake for 40 to 45 minutes. Leave the sponge cake to cool on a wire rack. 

Step 4: Put the icing sugar in a bowl and add enough water to create a thick icing. Put the icing over the cake and top with lots of sprinkles. Leave the sponge an hour to set then cut into squares. Using the Morphy Richards Milk Pan, warm up the custard until it reaches the desired temperature and serve. 

Recipe inspired by BBCGoodFood.