retro cake

Be whisked back to your school dining hall with this old school cake with sprinkles! Ideal for special occasions such as birthdays, or just to enjoy amongst family and friends.

Old Skool Retro Sprinkle Tray Bake

300 g butter

300 g caster sugar

flour

eggs

95 ml milk

1 tsp vanilla essence

400 g icing sugar

8 tbsp milk

50 g sprinkles

Preheat the oven to 160°C / 325 degrees...

Preheat the oven to 160°C / 325 degrees F or Gas Mark 3.

Line a 30cm x 23 cm x 3.5cm...

Line a 30cm x 23 cm x 3.5cm square tin with greaseproof paper. Set aside.

For a soft and spongy cake make sure...

For a soft and spongy cake make sure that you have left the butter in room temperature.

Cream the butter and sugar together until smooth....

Cream the butter and sugar together until smooth. Add the eggs one by one and mix well.

Once all the eggs have been added, add...

Once all the eggs have been added, add in the flour using 2 tablespoons at a time to make sure the mixture is smooth.

Add in the milk and vanilla essence and...

Add in the milk and vanilla essence and mix well.

Pour the sponge cake mixture into the tray...

Pour the sponge cake mixture into the tray and bake for around 25-30 minutes.

Keep an eye on the cake until it...

Keep an eye on the cake until it turns golden brown. You can see if the cake is done by sticking a toothpick or a knife into the middle of the cake. If it comes out clean then your sponge cake is done. Leave the cake to cool in the tin for about 15 minutes before turning it out onto a wire rack.

Once the cake has fully cooled down, make...

Once the cake has fully cooled down, make the icing by adding the milk into the icing sugar.

Add half of the milk first to test...

Add half of the milk first to test the consistency. I like my icing to be quite thick, once the icing is done pour it into the middle of the cake and spread carefully with a spatula. Let the icing run along the sides of the cake for effect. Then add the sprinkles!

https://mediavine-res.cloudinary.com/video/upload/cf8zud0pvcynwtnzk76s.mp4

Check out this old school dinner cake! Make it at home and reminisce about the good old days. This cake is soft, spongy and goes great with custard!

School Dinner Desserts Sprinkle Tray Bake

Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. A lovely teatime treat!

Parkin

tbsp milk

golden syrup

treacle

light soft brown sugar

medium oatmeal

self-raising flour

ginger

Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.

Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.

Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it, up to two weeks.

A retro cake that has no equal because every bite takes you back to your childhood.

Retro Cake Apple Squares

dough

flour (400 g)

sugar - 2/5 cup (100 g)

butter (250 g)

lemons - 1 rind

baking powder - 1

eggs - 2 yolks

filling

peach

apples - 2.5 lb (1.2 kg)

lemons - 2, juice

cinnamon - 1 tsp

vanilla - 2

raisins - 2/5 cup (100 g)

walnuts

sugar

In a bowl, cut the cold butter into thin slices and add the flour, sugar, grated lemon rind, baking powder, yoghurt and egg yolks, knead a smooth dough. 

Divide the dough into 2 equal parts, wrap them separately in plastic wrap and put them in the fridge for 2 hours. 

In the meantime, make the filling. Start by cutting the peeled apples into thin slices. 

Put them in a pot, pour on the lemon juice, add the sugar, vanilla and stir carefully. Put the pot on the stove and saute the filling on low heat for about 5 min. 

Take the pot off the heat, add the raisins and cinnamon and stir carefully. 

Heat the oven to 360°F (180 °C). Lay out a rectangular oven dish with baking paper, lay out 1 part of the dough in it like a sheet, put the oven dish in the oven and bake 10 min. until semi-cooked. 

Smear it with the jam and sprinkle with 1/2 the walnuts. On top, distribute the cooled apple filling evenly and sprinkle the remaining walnuts on. 

Using a grater, grate the other dough part evenly on top. Put the oven dish in the oven again and finish baking for about another 40 min. 

Take the baked cake out, put it with the baking paper on a cooking grid to cool fully. Cut it into squares and sprinkle generously with powdered sugar.

Top 3 retro cake recipes from across the web

The most viewed retro cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Old Skool Retro Sprinkle Tray Bake

Parkin

Retro Cake Apple Squares

Top 3 retro cake recipes from across the web

The most viewed retro cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Old Skool Retro Sprinkle Tray Bake

Parkin

Retro Cake Apple Squares

The most viewed retro cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine