FITWAFFLE’S Baked in One

These showstopping creations will have you coming back for more. RECIPES ELOISE HEAD PHOTOGRAPHY FAITH MASON

SCHOOL CAKE Makes 16 pieces

Who remembers this cake from school? Often served with custard – yum! This gives me so much nostalgia. There’s just something about a super soft and light sponge cake with a sweet and simple glaze, topped with lots and lots of sprinkles. It tastes amazing and it’s so quick and easy to make. Always a crowd-pleaser and a fun one to make.

50 minutes, plus cooking

Cake

170 grams margarine or butter, at room temperature

170 grams (¾ cup) caster (superfine) sugar

170 grams (1⅓ cups) self-raising flour 3 large eggs, at room temperature,

lightly beaten

1 teaspoon vanilla extract

Glaze

170 grams (1½ cups) icing sugar, sifted 2-3 tablespoons boiling water

(or warm milk)

4 tablespoons sprinkles

Cake: Preheat the oven to 170°C (150°C fan-forced) and line a 20cm square baking tin with non-stick baking paper.

In a large mixing bowl, using an electric hand mixer, beat together the margarine (or butter) and sugar until light and flu y.

Beat in the flour, eggs and vanilla extract until just combined. Try not to overmix, as this can knock the air out and create a dense cake, rather than a light and flu y one.

Scoop the batter into your prepared tin and smooth it out evenly.

Bake for 30-40 minutes until the top is lightly golden and a toothpick inserted into the middle comes out clean. Leave the cake to cool for 20 minutes in the tin. Transfer to a wire rack to cool completely before making the glaze.

Glaze: In a small-medium mixing bowl, mix together the sifted icing (powdered) sugar and boiling water until thick and smooth. If it’s too runny, add more icing sugar until you reach your desired consistency.

Pour the glaze over the cake and smooth it out evenly. Top with sprinkles and leave to set at room temperature before serving. Cut into 16 squares and enjoy!

Store in an airtight container at room temperature for up to 4 days.