Preheat your oven to 180°C (160°C fan)/350°F/Gas mark 4. Grease and line a rectangular baking tin (around 8×12 inches) with baking parchment.
Cream the butter and sugar in a large mixing bowl until light and fluffy. You can do this with an electric mixer or by hand using a wooden spoon. It should take about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated before adding the next one.
Stir in the vanilla extract, then sift the self-raising flour and baking powder into the mixture. Gradually fold the dry ingredients into the wet mixture using a spatula or spoon.
Add the milk to the mixture and gently stir until you have a smooth, thick batter.
Pour the batter into the prepared tin, spreading it out evenly with a spatula.
Bake in the oven for 30-35 minutes, or until a skewer inserted into the center comes out clean. If you find the top is browning too quickly, cover the cake with a sheet of foil and continue baking.
Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Optional step for extra flavor: Once the cake has cooled, spread a thin layer of jam or fruit spread over the top of the cake. This adds a lovely fruity flavor and a touch of sweetness.
Dust with icing sugar before serving to give it a classic finish!
💡 Tips:
If you prefer a more moist cake, you can substitute some of the butter with yogurt or sour cream.
For a twist, try adding a handful of dried fruit or chocolate chips to the batter before baking.
You can freeze slices of the cake for up to three months, making it the perfect snack for later!
Conclusion:
This school dinner cake will take you straight back to the lunchroom days, but with a homemade touch that makes it even better. Perfect for parties, bake sales, or just a sweet treat at home, it’s a simple recipe that delivers big on flavor. Enjoy!
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