Old School Cake Recipes

OLD SCHOOL CAKE

Steps:

• 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

SCHOOL CAKE

Steps:

• Pre-heat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and a 9"x12" inch baking tin with greaseproof paper. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy.
• Add the eggs one at time, ensuring each is mixed through before adding the next.
• Sift in the flour and gently fold to create a batter.
• Transfer the batter to your pre-lined tin and bake in your pre-heated oven for 30-40 minutes until risen, golden and a skewer inserted comes out clean.
• Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
• Once your cake has cooled completely; in a bowl, mix the icing sugar with a few teaspoons of boiling water, adding a little water at time until you have a thick pouring consistency. Pour the icing onto your cake, using a spoon to guide it to the edges. Finish with some rainbow sprinkles.

OLD SCHOOL BUTTER POUND CAKE

Steps:

• 1. Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
• 2. Add sugar and extracts.
• 3. Beat until light and fluffy. Reduce speed to low.
• 4. Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
• 5. Buttered, oil and flour a 10-cup shaped pan such as Bundt pan.
• 6. Transfer batter to the Bundt pan.
• 7. Place in cold oven. Heat oven to 325 degrees. Bake for about 1 1/2 hours or until a tester comes out clean.
• 8. Remove cake from pan. Let cool on wire rack.