Chocolate School Cake

A nostalgic traybake: soft vanilla sponge, chocolate icing and colourful sprinkles.

Ingredients

For the sponge

• 250g butter
• 250g caster sugar
• 4 eggs
• 250g self raising flour
• 1 tsp vanilla
• 3–4 tbsp milk

For the icing

• 300g icing sugar
• 40g cocoa powder
• 3–4 tbsp boiling water
• Sprinkles

Method

1. Sponge

1. Heat oven to 180°C (160°C fan).
2. Line a rectangular traybake tin.
3. Beat butter and sugar until fluffy.
4. Add eggs and vanilla.
5. Fold in flour.
6. Add milk to loosen.
7. Bake 25–30 minutes.
8. Cool completely.

2. Icing

1. Mix icing sugar and cocoa.
2. Add boiling water gradually until smooth and pourable.
3. Spread over the sponge.
4. Add sprinkles.