British Old School Cake

Old School Cake is a beloved British classic that brings back memories of school dinners for generations across the UK. First served in school canteens during the 1960s and 1970s, this simple vanilla sponge topped with sweet icing and colourful sprinkles became a comforting favourite.

Its charm lies in its simplicity soft, fluffy, easy to make and perfect for sharing. Today, this British Old School Cake remains a nostalgic bake that continues to bring smiles, proving that the simplest recipes are often the most memorable.

For the cake

• 400g butter, softened

• 400g caster sugar

• 400g free range eggs (about 7 medium)

• 400g self-raising flour

• 1 tsp vanilla extract

For the icing

• 500g icing sugar

• 4–5 tbsp water

• 1 tsp vanilla sugar

• 1 pot of sprinkles

Method

1. Preheat the oven to 160°C (fan oven) or 170°C (electric oven). Line a 12 x 8 inch (31 x 21 cm) baking tray with baking paper.

2. In a large bowl, cream together the softened butter and caster sugar until pale and fluffy. This step is what gives the cake its soft, airy texture.

3. Add the eggs gradually, mixing well after each addition. Sift in the self-raising flour and gently fold it into the mixture. Add the vanilla extract and mix until smooth and combined.

4. Pour the batter into the prepared tray and smooth the top. Bake for 40–45 minutes (fan oven) or 45 minutes (electric oven), until golden and a skewer inserted in the center comes out clean. Allow the cake to cool completely in the tray.

Icing & Decoration

1. Mix icing sugar, vanilla sugar and water until you get a smooth, pourable icing. (It should be thick but still spreadable.)

2. Pour over the cooled cake and spread evenly.

3. Immediately sprinkle generously with your favourite sprinkles while the icing is still soft, let it set before cutting.

Smiki Tips

• Don’t rush the creaming stage, it builds the structure of the cake.

• Let the cake cool completely before icing, otherwise it will melt into the sponge.

• For extra nostalgia, add a tiny pinch of lemon zest to the icing.

• This cake tastes even better the next day (if it lasts that long).

Serving idea

Cut into neat squares, stack them slightly uneven on a vintage plate and serve with tea or coffee. It’s simple, but somehow it always feels like a celebration.

Smiki’s Corner Note

This is one of those British recipes that doesn’t belong to a season. It belongs to kitchens where someone is always baking “just because”. Soft, sweet, familiar the kind of cake that quietly disappears while everyone is talking.

If you try this recipe, I’d love to see your version!

Tag @smikiscorner on Instagram.

Recipe & Content Notice

This recipe, story and all accompanying photographs are original creations of Smiki's Corner and are protected by copyright. Please do not copy, reproduce or republish any part of this content without written permission.

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Britanski Školski Kolač

Mekan, nostalgičan kolač iz pleha koji ima ukus djetinjstva

Neki kolači ne trebaju dekoraciju da bi bili posebni. Ne pokušavaju da te impresioniraju samo te tiho podsjete na dom.

Ovaj kolač je upravo takav recept. Mekan, pahuljast, sa blagim mirisom vanile, prekriven slatkom glazurom i bogatim slojem šarenih mrvica koje se nekako uvijek više zadrže na prstima nego na samom kolaču.

Sastojci

• 400 g Stork maslaca, omekšalog

• 400 g šećera

• 400 g jaja (oko 7 srednjih)

• 400 g samodizajućeg brašna

• 1 kašičica ekstrakta vanile

Za glazuru

• 500 g šećera u prahu

• 4–5 kašika vode

• 1 kašičica vanilin šećera

• 1 pakovanje šarenih mrvica

Priprema

1. Zagrijati rernu na 160°C (ventilatorska) ili 170°C (klasična). Obložiti tepsiju dimenzija 31 x 21 cm papirom za pečenje.

2. U velikoj posudi umutiti omekšali maslac i šećer dok smesa ne postane svetla i penasta. Ovaj korak je ključan za mekanu i prozračnu strukturu kolača.

3. Dodavati jaja postepeno, dobro miksajući nakon svakog dodavanja.

4. Prosijati brašno i lagano umešati u smesu. Dodati vaniliju i sjediniti sve zajedno.

5. Peći 40–45 minuta (ventilatorska rerna) ili oko 45 minuta (klasična rerna), i dok kolač ne dobije zlatnu boju i svakako ga proveriti čačkalicom koju kad ubodete u sredinu kolača izađe suva.

6. Ostaviti da se kolač potpuno ohladi u tepsiji.

Glazura & dekoracija

Pomešati šećer u prahu, vanilin šećer i vodu dok da se dobije glatka, tečna glazuru, (treba biti gusta, ali razmaziva).

Preliti preko ohlađenog kolača i ravnomjerno rasporedi.

Odmah posuti šarenim mrvicama dok je glazura još mekana i ostavi da se stegne prije rezanja.

Smiki savjeti

• Ne žuri sa mućenjem maslaca i šećera, tu nastaje struktura kolača.

• Kolač mora biti potpuno hladan prije glazure.

• Za dodatnu notu nostalgije dodaj prstohvat limunove korice u glazuru.

• Kolač je najlepši sutradan, ako uopšte dočeka.

Smiki’s Corner bilješka

Ovo je jedan od onih kolača koji ne pripada nijednom godišnjem dobu. Pripada kuhinjama u kojima se uvijek nešto peče tek onako. Mekan, sladak, poznat, onaj koji tiho nestane dok razgovor još traje.

Ako ste probali, volela bih videti vašu verziju!

Tagujte @smikiscorner na Instagramu.

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