Back to School School Dinner Traybake

If you grew up in the UK, chances are you remember the classic school dinner traybake. A light vanilla sponge, topped with sweet runny icing and finished with a generous handful of colourful sprinkles – simple, nostalgic and just as delicious today.

It's the perfect bake to mark the start of a new school year and one that children will love helping to make. From mixing the sponge to pouring over the icing and adding the sprinkles, there are plenty of jobs for little hands.

Whether you're baking for an after-school treat, a lunchbox surprise or a cosy weekend at home, this old-school favourite never goes out of style.

Why you'll love this recipe

• Soft, fluffy vanilla sponge.
• Sweet icing that sets with the perfect shine.
• Decorated with colourful sprinkles.
• Easy enough for children to help make.
• Great for lunchboxes, parties or after-school treats.

Get little bakers involved

Children can help with:

• Measuring the ingredients.
• Mixing the cake batter.
• Pouring the mixture into the tin.
• Spreading the icing once the cake has cooled.
• Covering the top with colourful sprinkles.

It's a simple recipe that's perfect for building confidence in the kitchen.

Top tips

• Make sure the cake has completely cooled before icing.
• Pour the icing over the cake rather than spreading it too much – it should naturally run across the top.
• Add the sprinkles straight away before the icing begins to set.
• Cut into squares, just like the ones from the school canteen.

A bake that brings back memories

Sometimes the simplest recipes are the ones we remember most. This classic vanilla school dinner traybake is one of those bakes that takes parents straight back to childhood while giving today's little bakers a chance to create their own memories in the kitchen.

RECIPE:

Makes: 20–24 squares
Prep time: 15 minutes
Bake time: 25–30 minutes

You'll need

For the sponge

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 2 tsp baking powder
• 2 tsp vanilla extract
• 2 tbsp milk

For the icing

• 250g icing sugar
• 3–4 tbsp warm water
• ½ tsp vanilla extract

To decorate

• Colourful hundreds and thousands or rainbow sprinkles

Equipment

• 20cm x 30cm (approx.) traybake tin
• Baking paper
• Mixing bowls
• Electric whisk or wooden spoon

How to make it

1. Preheat your oven to 180°C (160°C fan) and line a traybake tin with baking paper.
2. Beat together the butter and caster sugar until pale and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Fold in the self-raising flour and baking powder.
5. Stir in the vanilla extract and milk until you have a smooth batter.
6. Spoon the mixture into the prepared tin and level the top.
7. Bake for 25–30 minutes, or until golden and a skewer inserted into the middle comes out clean.
8. Leave the cake to cool completely in the tin.

Make the icing

1. Mix the icing sugar with the warm water and vanilla extract until smooth and pourable. Add a little more water if needed – the icing should slowly run across the cake rather than be too thick.
2. Pour the icing over the cooled cake and gently spread it to the edges if needed.
3. Immediately scatter over plenty of colourful sprinkles.
4. Leave the icing to set before cutting into squares.

Top tips

• Don't rush the cooling stage or the icing will melt into the sponge.
• Add the sprinkles straight away so they stick before the icing sets.
• Store in an airtight container for up to 4 days.
• This traybake also freezes well for up to 3 months.