Old School Cake Recipe - A Nostalgic Classic!
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 400g (1.75 Cups) Butter or Margarine Spread
- • 400g (1.75 Cups) Caster Sugar
- • 400g (2.5 Cups) Self Raising Flour
- • 1 tsp Vanilla Essence
- • 7-8 Medium Eggs
- • 500g (3.25 Cups) Icing (Confectioners) Sugar
- • 5 Tbsp Room Temperature Water
- • Sprinkles
Preparation Steps
Heat the oven to 180C/160C Fan or 350F/320F Fan.
Grease a 9x13 inch baking tin and line with baking paper if you wish. Using baking paper means you can lift the cake out easily later after icing it but it's just as easy to cut and remove one slice at a time if you've greased it well.
Cream the butter and sugar together until fluffy.
Add one egg at a time and beat in gently but thoroughly.
Add the vanilla essence.
Sift the flour and fold it into the batter
Bake for 45-50 minutes, checking to see that a skewer comes out clean when poked in the middle.
Cool the cake in the tin. It's easiest to decorate in the tin so the icing doesn't run everywhere, but you can take it out beforehand if you wish.
Mix the icing sugar with a tablespoon of room temperature water, adding more tablespoons until you have a spreadable but not runny icing. You’ll probably need 4-5.
Pour over the cake and spread it out evenly, then add lots of sprinkles.
Wait for the icing to set and then slice and serve.