Name: Retro school dinner cake traybake
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 12
Ingredients: 250g unsalted butter, softened; 330g (1 ½ cups) caster sugar; 20.00 ml vanilla extract; 4 eggs; 450g (3 cups) self-raising flour; 300g tub sour cream; 300g (2 cups) icing sugar mixture; 2-60.00 ml boiling water; Coloured sprinkles, to decorate

by Amira Georgy Last updated on 03/14/2023

Relive the good old days with this easy retro school dinner cake that will bring back lots of happy memories. Pop it in the kids' lunchboxes or serve it for afternoon tea. It's perfect for sharing! - Amira Georgy

Ingredients

250g unsalted butter, softened
330g (1 ½ cups) caster sugar
1 tbs vanilla extract
4 eggs
450g (3 cups) self-raising flour
300g tub sour cream
300g (2 cups) icing sugar mixture
2-3 tbs boiling water
Coloured sprinkles, to decorate

Method

Step 1

Preheat oven to 160C/140C fan forced. Grease and line a 5cm-deep, 22cm x 33cm (top measurement) baking tray with baking paper.
Step 2

Use an electric mixer to beat butter, caster sugar and vanilla until light and fluffy. Add eggs, one at a time, beating to combine. Stir in ½ the flour, then ½ the sour cream. Repeat with remaining flour and sour cream.
Step 3

Spoon into prepared tray and level top. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean.
Step 4

Stand in pan for 10 minutes, then transfer to a wire rack to cool.
Step 5

Combine icing sugar and 2 tablespoons boiling water until a spreadable icing forms, adding more boiling water if necessary. Spread icing over top of cake and top with sprinkles. Stand for 15 minutes. Serve.