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School cake - vegan iced sponge traybake

So you need to bring cake in tomorrow and your kitchen cupboards are looking pretty empty - school cake is the answer. Though it's simple , it seems to bring people a lot of happiness, mixed in with some wistful memories of primary school
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Prep Time 15 minutes
Cook Time 25 minutes
Cool down and Decorating 20 minutes
Total Time 55 minutes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Bowl
  • 400 grams self-raising flour
  • 180 grams caster sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
Jug
  • 400 mls of soya milk
  • 160 mls of sunflower oil or other flavourless oil such as groundnut
  • 1 tsp vanilla essence
  • 1 tbs of apple cider vinegar
Icing
  • 150 gram Icing sugar - sifted (or you'll get lumps)
  • 30 ml Water
  • 1/2 tsp vanilla essence
  • 50 grams Vegan sprinkles

Equipment

  • 1 Baking tray - 35 x 26 cm

Method
 

Prep
  1. Put the oven on 180℃ (fan oven)
  2. Grease and line the tray
Making the cake
  1. Mix all the Bowl ingredients and give them a good stir with a metal spoon
  2. Mix all the Jug ingredients and give them a stir
  3. Pour the Jug mixture into the bowl and use a metal spoon to mix the ingredients. The mixing is more akin to traditional folding, do not mix vigorously or use an electric mixer
  4. pour the mixture in the tin and bake for about 25 mins
  5. When you're checking whether the cake is ready - the toothpick test may help. I often give the cake a little press to see if it bounces back and also look around the rim of the cake - if the sides are coming away that's a good sign it's done. If the sides are still firmly in contact with the cake tin and it feels soft on pressing - it's probably not quite ready
  6. Let the cake cool for 20 minutes in the tin before icing
Icing
  1. Mix the sifted icing sugar vigorously with the water until it forms a smooth paste
  2. Add vanilla essence and mix through
  3. Spread the icing evenly over the cake and decorate with vegan sprinkles