Old School and Sprinkle cakes

Old School and Sprinkle Cakes

Actually all of the cakes are the same basis recipe, even the chocolate one. It just requires you swapping out an ounce of flour for cocoa powder.

School Sprinkle Cake
Jam and Coconut Cake
Tottenham Cake
Chocolate Cake

Ingredients
8oz Self Raising Flour (7 plus 1 oz cocoa for chocolate cake. Mix both together first in this case)
8oz soft Butter
8oz sugar
2 level teaspoons of baking powder
4 eggs
1 teaspoon vanilla essence
a little milk

This is my standard sponge recipe. Lovely and rich for an 8” square tin, with a good bit of height. Some recipes will push to a 12” x 9” traybake tray with the addition of another 2oz of self raising flour and a little more milk. The cake won’t just be so deep.

Method
heat oven to 180c and line an 8 inch square tin with greaseproof paper
Cream the butter and sugar together in a mixing bowl. Add the whisked eggs one at a time and continue to mix. Mix on high speed for 2 minutes to get lots of air into the mixture. Then add the vanilla essence and gradually add the flour and baking powder gradually. Mix on high for 2 minutes adding a little milk as you go to get a fluffy mixture. Transfer mixture to the lined tin.
Bake at 180c for 35 – 40 minutes.
Cool in the tin for 10 minutes before transferring to a rack to cool completely before adding and toppings.

Iced Toppings:
200g Icing Sugar
a little milk or water
Hundreds and Thousands Sprinkles
For the Tottenham Pink topping you’ll need a bit of red food colouring, maybe some crushed raspberries for the deep colour.

For the icing, mix a small splash of milk or water at a time to get a thickish icing. Not too thin, you don’t want it running off the cake. Allow icing to set before adding the sprinkles.

Chocolate Topping:
100g butter
130g icing sugar
3 tbsp cocoa powder
2 tbsp milk
More sprinkles optional.

Melt the butter in a pan, then remove from the heat and stir in the icing sugar, cocoa powder and milk. The icing will be very runny but will thicken a little as it cools. Cool a bit before spreading the topping.

Jam and Coconut Topping:

4/5 tbs Raspberry jam
2oz Desiccated coconut

Spread with the jam and sprinkle the coconut.

This is the recipe for the cakes …… we don’t need a debate on the correct Custard that was served on a particular day at the school that you went to. Don’t start one.

All of the Custard colours and flavours are the The Custard Post up at the top of the page under Announcements. No need to ask for recipes.

Got it? 🤔