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School cake 

Many of us will remember this classic cake (often served with custard) from our school days. Here's how to recreate it at home!

Eloise Head (Fitwaffle)

Recipe by Eloise Head (Fitwaffle)

Eloise Head is a British social media personality and Sunday Times best selling cookbook author.


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For the cake
  • 170g margarine, at room temperature
  • 170g caster (superfine) sugar
  • 170g self-raising flour
  • 3 large eggs, at room temperature, lightly beaten
  • 1 tsp vanilla extract 
For the glaze
  • 170g icing (powdered) sugar, sifted
  • 2–3 tbsp boiling water (or warm milk)
  • About 4 tbsp sprinkles 



Step 1

Preheat the oven to 170°C (150°C fan)/340°F/Gas mark 3½ and line a 20cm (8in) square baking tin with nonstick baking paper.

Step 2

In a large mixing bowl, using an electric hand mixer, beat together the margarine and sugar until light and fluffy.

Step 3

Beat in the flour, eggs and vanilla extract until just combined. Try not to overmix, as this can knock the air out and create a dense cake, rather than a light and fluffy one. 

Step 4

Scoop the batter into your prepared tin and smooth it out evenly.

Step 5

Bake for 30–40 minutes until the top is lightly golden and a toothpick inserted into the middle comes out clean. Leave the cake to cool for 20 minutes in the tin. Transfer to a wire rack to cool completely before making the glaze.

Step 6

In a small/medium mixing bowl, mix together the sifted icing (powdered) sugar and boiling water until thick and smooth. If it’s too runny, add more icing sugar until you reach your desired consistency.

Step 7

Pour the glaze over the cake and smooth it out evenly. Top with sprinkles and leave to set at room temperature before serving. Cut into 16 squares and enjoy! Store in an airtight container at room temperature for up to 4 days. 


Green kitchen tips

Did you know you can freeze slices of cake? Pop a piece of greaseproof paper between slices and defrost whenever you fancy a sweet treat!