The ultimate school cake is a soft, buttery vanilla sponge topped with sweet icing and sprinkles, bringing back nostalgic school lunch memories.

**For the Sponge Cake:**

– 200g unsalted butter, softened

– 200g caster sugar

– 4 eggs

– 200g self-raising flour

– 1 tsp vanilla extract

– 2 tbsp milk

**For the Icing:**

– 250g icing sugar

– 3-4 tbsp water

– 1 tsp vanilla extract

– Sprinkles (for topping)

1. Preheat the oven to 180°C (160°C fan) or 350°F. Grease and line a baking tray (about 9×13 inches).

2. In a mixing bowl, cream together butter and sugar until light and fluffy.

3. Beat in the eggs one at a time, mixing well after each addition.

4. Add vanilla extract and mix.

5. Sift in the self-raising flour and fold gently into the mixture.

6. Add milk and stir until smooth.

7. Pour the batter into the prepared baking tray and spread evenly.

8. Bake for 25-30 minutes, or until a skewer inserted in the center comes out clean.

9. Allow the cake to cool completely before icing.

10. For the icing, mix icing sugar, vanilla extract, and water until smooth and spreadable.

11. Pour icing over the cooled cake and spread evenly.

12. Sprinkle generously with colorful sprinkles.

13. Let the icing set before slicing and serving.

– Use whole milk for a richer cake.

– Let the cake cool fully before icing to prevent melting.

– Store in an airtight container for up to 3 days.

– Serve with custard for the classic school dinner experience.

Keywords: school cake, traybake, vanilla sponge, nostalgic cake, easy bake