School cake

Who doesn’t love school cake? This recipe is one that I love to bake and the family love to eat. Great one for baking with the kids too. Win, win, win!

Ingredients

For the sponge cake

• 180g dairy free butter (I use vitalite)
• 180g caster sugar
• 3 eggs
• 180g Free From self raising flour (I use Asda free from)
• 60ml dairy free milk (I use oatly semi skimmed)
• 1tsp vanilla essence

For the icing

• 200g icing sugar
• 4 tbsp dairy free milk
• sprinkles

Method

1. Cream the butter and sugar together until smooth.
2. Add the eggs one at a time mixing each egg into the mixture well.
3. Add the flour a tablespoon at a time stirring well each time.
4. Add the milk and vanilla essence and mix well.
5. Pour mixture into a greased and lined square cake tin (I use one which is 8”).
6. Bake for 25-30 mins at 160 degrees. The cake should turn golden brown and if you stick a skewer into the cake it should come out clean).
7. Leave to cook in the tin for 15 mins before turning out onto a wire rack to cook fully.
8. Measure the icing sugar into a bowl.
9. Add the milk bit by bit stirring well each time. The icing should be a thick paste consistency which falls from the spoon.
10. Spoon the icing over the cake and spread with a knife.
11. Add sprinkles to the top of the cake to decorate.
12. Leave for 10 minutes to allow the icing to set.