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Do you ever find yourself craving a dessert that takes you straight back to your school days? That moment when the canteen doors opened and the sweet scent of freshly baked sponge cake filled the air. The delight of seeing that familiar pink icing, scattered with hundreds and thousands, waiting to be drenched in warm custard. That, right there, is what an old school cake is all about. It’s more than a recipe — it’s a nostalgic journey.
In this guide, you’ll rediscover the magic of this classic treat and learn how to make your own sponge traybake that not only tastes like the original, but brings with it a comforting reminder of simpler times.
For more nostalgic dessert ideas, check out this collection of classic cake recipes from BBC Good Food. (DoFollow link to a trusted recipe site
What Is an Old School Cake?
The old school cake is a British classic, best known for being served in schools across the UK during the 70s, 80s, and 90s. It’s simple, comforting, and always a hit at gatherings or as an after-dinner treat. What sets it apart is its unmistakable look and taste:
- A light, fluffy sponge base
- A generous layer of soft pink icing
- Topped with a cheerful dusting of hundreds and thousands (those colorful round sprinkles you remember from your childhood)
This cake wasn’t about complex techniques or gourmet ingredients. It was about comfort, routine, and the small joy of something sweet in the middle of the day.
These days, the retro charm of the old school cake is making a serious comeback. In a world full of fancy desserts and complicated baking trends, this humble traybake stands out for its simplicity and emotional pull. Whether you’re introducing it to your kids or just treating yourself, it’s the kind of recipe that delivers pure happiness.
Ingredients You’ll Need
Here’s everything you’ll need to recreate this iconic sponge traybake at home. Be sure to measure your ingredients accurately for the best results.
Sponge Cake Base
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 200g |
| Caster sugar | 200g |
| Eggs | 4 |
| Self-raising flour | 200g |
| Milk | 2–3 tbsp |
| Vanilla extract | 1 tsp |
Pink Icing Topping
| Ingredient | Quantity |
|---|---|
| Icing sugar | 250g |
| Water or milk | 2–3 tbsp |
| Pink food colouring | A few drops |
| Hundreds and thousands | To decorate |
Tip: Gel food coloring provides a brighter pink without watering down your icing.
Step-by-Step Recipe Instructions
Let’s walk through how to bring this cake to life. It’s a straightforward bake, making it perfect whether you’re a beginner or a seasoned home baker.
1. Preheat and Prepare
- Start by preheating your oven to 180°C (160°C fan) / 350°F / Gas mark 4.
- Grease and line a 9×13 inch (23x33cm) traybake tin with parchment paper.
2. Make the Sponge Batter
- Cream the butter and caster sugar together until pale and fluffy.
- Add the eggs one at a time, mixing well between each.
- Fold in the self-raising flour and vanilla extract.
- Add milk a tablespoon at a time until the batter reaches a soft dropping consistency.
3. Bake the Cake
- Pour the mixture into your prepared tin and level it out with a spatula.
- Bake for 25–30 minutes until golden and springy to the touch.
- A skewer inserted into the center should come out clean.
4. Cool Completely
- Let the cake cool in the tin for 10 minutes before transferring to a wire rack.
- Make sure it’s completely cool before adding icing to avoid melting.
5. Ice and Decorate
- Sift the icing sugar into a bowl.
- Gradually add water or milk and pink food colouring, mixing until smooth.
- Pour over the sponge and spread evenly.
- Sprinkle generously with hundreds and thousands while the icing is still wet.
- Leave to set for at least 30 minutes before slicing into squares.
Tips for the Perfect Old School Cake
Even though this is a straightforward recipe, there are a few ways you can make sure it turns out just right:
- Use room-temperature ingredients: This helps the batter mix evenly.
- Don’t overmix the batter: Overmixing can make the sponge tough.
- Test with a skewer: Always check doneness with a skewer or toothpick.
- Let it cool fully: This ensures the icing sets properly.
- Slice with a hot knife: Dip your knife in hot water and wipe it dry before slicing for neat edges.
Variations and Add-ons
While the classic version is beloved for a reason, you can always give it a little twist to suit your taste.
Popular Twists
- Chocolate Sponge Version: Substitute 30g of flour with cocoa powder.
- Jam Under the Icing: Spread a thin layer of strawberry or raspberry jam before adding the icing.
- Mandelgipfel-Inspired: Add a touch of almond extract to the sponge and top with flaked almonds.
- Lemon Icing: Swap water in the icing for lemon juice for a zingy flavor.
Serving Suggestions
Here’s how you can elevate your sponge traybake experience:
- With Custard: A classic combo – warm, creamy custard poured over a chilled slice.
- Lunchbox Treats: Cut into squares and pack into airtight containers for school or work.
- Afternoon Tea: Serve with a hot cup of tea for a nostalgic tea-time break.
- Party Bites: Decorate with themed sprinkles for birthdays or celebrations.
Storing and Freezing Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps well in the fridge for 5 days (let it come to room temperature before serving).
- Freezing: Freeze the un-iced sponge for up to 2 months. Wrap tightly in clingfilm and foil.
When ready to use, defrost overnight in the fridge and ice as usual.
FAQ – Old School Cake Recipe
What makes an old school cake different from other sponge cakes?
It’s the simplicity, the nostalgia, and that unmistakable pink icing with hundreds and thousands. This cake is a tribute to school-day desserts and comfort baking.
Can I make this recipe without eggs?
Yes, you can use an egg replacer or try using 1 mashed banana or 1/4 cup applesauce per egg. The texture may vary slightly.
How do I keep the cake moist?
Use room-temperature ingredients, avoid overbaking, and don’t skip the milk. Storing it properly also helps retain moisture.
Can I use margarine instead of butter?
Yes, though butter provides a richer flavor, margarine works well and is a common school-dinner substitute.
Is it okay to make this in a round tin?
Absolutely! Just adjust your baking time based on the tin size. A deeper tin may need an extra 5–10 minutes.
Conclusion
Now that you’ve got the complete roadmap to making your own old school cake, it’s time to fire up the oven and bring back the magic. Whether you’re recreating a childhood memory or discovering this sponge traybake for the first time, this recipe is sure to bring smiles all around.
So go ahead — bake a tray, slice it up, share it (or don’t), and take a bite of the past. There’s nothing quite like a homemade classic to bring a little comfort to your kitchen.
Did you try this recipe? Share your creation on social media and tag us — we’d love to see your version of this nostalgic favorite!