The Ultimate School Cake Recipe (UK Edition)

Finding the perfect school cake recipe can be tricky. It needs to be delicious enough to impress the kids, easy enough for busy parents, and importantly, adhere to UK school guidelines on allergens and ingredients. This recipe ticks all the boxes, offering a classic, moist, and adaptable sponge perfect for any school occasion.

Why This Recipe is Perfect for UK Schools

This recipe is designed with UK school requirements in mind. We've focused on:

• Simplicity: Easy-to-follow instructions, perfect for even novice bakers.
• Common Ingredients: Utilizing readily available ingredients from your local supermarket.
• Allergen Considerations: Easily adaptable to cater for common allergies (see modifications below).
• Classic Taste: A familiar and universally loved sponge cake flavour.
• Portioning: The recipe yields enough for a good-sized class.

Ingredients:

• 200g softened unsalted butter
• 200g caster sugar
• 4 large eggs
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract
• Icing sugar for dusting (optional)

For the buttercream frosting (optional):

• 100g softened unsalted butter
• 200g icing sugar
• 2-3 tbsp milk
• Food coloring (optional)

Instructions:

1. Preheat & Prep: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and flour two 20cm sandwich tins.
2. Cream Butter & Sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This is best done with an electric mixer, but can be achieved with a good amount of elbow grease!
3. Add Eggs: Gradually beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of flour.
4. Dry Ingredients: In a separate bowl, sift together the self-raising flour and baking powder.
5. Combine: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Stir in the milk and vanilla extract.
6. Bake: Divide the batter evenly between the prepared tins. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
7. Cool: Let the cakes cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.

Making the Buttercream Frosting (Optional)

1. Cream Butter: Beat the softened butter until light and fluffy.
2. Add Sugar: Gradually add the icing sugar, beating until smooth.
3. Add Milk: Add milk, a tablespoon at a time, until you reach your desired consistency.
4. Add Colour: If using, add food colouring now and mix well.

Assembling the Cake

Once the cakes are completely cool, sandwich them together with the buttercream frosting (or your preferred filling). Dust with icing sugar or decorate as desired.

Adapting the Recipe for Allergies:

• Dairy-Free: Replace butter with a dairy-free alternative (e.g., vegan margarine) and milk with plant-based milk (e.g., almond milk, soy milk). Ensure your baking powder is suitable for vegan baking.
• Egg-Free: Numerous egg-replacement options are available. Check online resources for suitable recipes.
• Gluten-Free: Use a gluten-free self-raising flour blend. You may need to adjust the liquid slightly to achieve the correct consistency.
• Nut-Free: This recipe is naturally nut-free. However, always double-check all ingredients to ensure no cross-contamination has occurred.

Remember to always clearly label the cake with its ingredients to inform parents of any allergies. This ensures a safe and enjoyable treat for everyone!

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