School Cake Recipe: A Delicious Treat for Students Everywhere
School cake is a delicious dessert that is often served in cafeterias and enjoyed by students of all ages. This sweet treat is a popular choice among kids and adults alike, with its soft texture and sweet taste making it a favorite among dessert enthusiasts. In this article, we’ll take a closer look at school cake, including its history, ingredients, and how it is made.
History of School Cake Recipe
The origins of are somewhat unclear, but it is believed to have originated in Europe in the early 19th century. At the time, school lunches were typically very simple, consisting of bread and water. However, as schools became more prosperous, they began to offer more substantial meals, including desserts.
Ingredients
The ingredients can vary depending on the recipe, but most versions include basic baking ingredients such as flour, sugar, and eggs. Some recipes also call for milk, butter, or other dairy products, which help give the cake its soft and moist texture.
One ingredient that is common in school cake is desiccated coconut, which is often added to the batter to give the cake a slightly nutty flavor and texture. Other common ingredients include raisins, sultanas, and other dried fruits, which add a sweet and fruity flavor to the cake.
Procedures
The process of making school cake is relatively simple, although it does require some baking skills. To make school cake, the dry ingredients – typically flour, sugar, and desiccated coconut – are mixed together in a large bowl. In a separate bowl, the wet ingredients – eggs, butter, and milk – are whisked together until smooth.
Over time, it became more popular and its recipe began to evolve.
The wet ingredients are then slowly added to the dry ingredients, mixing them together until a smooth batter is formed.
Once it is fully baked, it is removed from the oven and allowed to cool.
Variations of School Cake
Here are just a few examples:
- Jam and coconut: This variation includes a layer of jam in the middle, which is sandwiched between two layers of cake.
- Chocolate: This variation is made with cocoa powder and dark chocolate, giving it a rich and indulgent flavor. It is often topped with a chocolate glaze or icing, and sometimes decorated with chocolate shavings or sprinkles.
- Lemon: This variation of includes lemon zest and juice, giving it a bright and tangy flavor.
Cake
Ingredients
- Caster Sugar
- Margarine
- Self-raising flour
- tsp vanilla extract
The Icing
- 450g Icing Sugar
- 8 tbsp milk
- 1 tsp vanilla extract
- Multi-colored sprinkles
Instructions
- Begin by preheating your oven to 180C
- Weigh the 3 eggs (with their shell on) and take note of their weight
- Now, weigh the sugar to the same weight as the eggs
- Weigh the margarine to the same weight as the eggs
- Weigh the flour to the same weight as the eggs
- In a large mixing bowl, combine the margarine and sugar, and mix until combined
- Then, add in the eggs, flour and vanilla extract
- Whisk together to form a smooth batter
- Then, line the cake tray with parchment paper
- Pour in the batter and smooth into an even layer using a spoon or spatula
- Put the cake in the oven to bake for 20-25 minutes (until a knife inserted comes out clean, and the touch is spongey to touch)
- Allow the cake to cool completely
- Meanwhile, make the icing by combining the milk and icing sugar in a bowl – take your time and only add 1 tbsp of milk at a time, stirring constantly and stop once it's the consistency you need
- Once the cake is completely cooled, turn it upside down in the tin (so the bottom is facing up – this creates a flat surfact
- Pour the icing on top, and smooth out using a knife so its evenly spread (do this with the cake inside the tin you baked it in)
- Then, sprinkle the top with sprinkles
- Allow to cool in the fridge for 30 mins – 1 hour, so the icing sets and isn't runny
- Then, slice into squares! Clean the knife between each slice so your slices are neat
