Juliet Sear's school dinner cake and custard
School dinner cake has become the latest lockdown cookery trend, with nostalgic bakers whipping up the vanilla sponge with white icing and sprinkles, paying homage to their favourite school dinner dessert.
Juliet’s here with her twist on a school dinner cake, which she’s serving with lashings of hot custard!
Juliet's classic school sponge cake
For the sponge cake
175g softened unsalted butter175g caster sugar1 tsp vanilla bean paste or extract3 large eggs200g self raising flour½ tsp salt ½ tsp baking powder90ml semi skimmed milk (you could use full fat too)
For the icing
450g icing sugar Approx 80ml water 1 tsp vanilla extractLots of sprinkles!
Preheat oven to 170 fan
1. Grease and line a deep 20 x 30cm cake tin. For the sponge cake, whip butter and sugar and vanilla on a high speed for a few minutes until very pale, creamy and fluffy.
2. Beat in the egg a bit at a time, incorporating together really well
3. Dry whisk or sieve the flour, salt and baking powder together
4. Add to the mix in increments of three, just incorporating each time, and then loosen with the milk
5. Pour into tin and level off with off a spatula
6. Bake for about 25 mins or until cooked through, risen and spongy
7. Leave in the tin for 5 minutes and then turn out onto a wire rack to cool completely
8. For the icing: mix the icing sugar with approx 80ml water until you get it to a pouring consistency and then add the vanilla extract and lots of sprinkles
9. Spoon the icing over the sponge cake and leave to set before slicing and serving with custard