Vanilla School Cake with Icing (Print Version)
# Ingredients:
→ Cake
01 -
400 g unsalted butter
02 -
400 g caster sugar
03 -
7-8 medium eggs
04 -
400 g self raising flour
05 -
1 tsp vanilla extract
→ Icing
06 -
500 g icing sugar
07 -
4-5 tbsp water
→ Sprinkles
08 -
Rainbow sprinkles
# Instructions:
01 -
Preheat your oven to 180ºC/160ºC fan and line a 9x13" traybake tin with parchment paper. Beat together the butter and sugar until light and fluffy. Add the eggs, self-raising flour, and vanilla extract, and mix thoroughly until combined.
02 -
Pour the batter into the prepared tin and bake in the oven for 45-50 minutes, or until fully baked (insert a skewer and ensure it comes out clean). Allow the cake to cool completely in the tin.
03 -
In a medium-sized bowl, mix the icing sugar with water gradually until it forms a thick paste.
04 -
Spread the icing evenly over the completely cooled cake.
05 -
Sprinkle rainbow sprinkles over the icing. Allow the icing to set for about an hour before serving.
# Notes:
01 -
Use a 9x13" traybake tin for best results.
02 -
The cake will stay fresh for 3-4 days after preparation.
03 -
For a 9" square tin, use 5 eggs, 250 g sugar, butter, and flour, and bake for 35 minutes.
04 -
Any type of sprinkles can be used.